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Physicochemical characteristics of flours of faba bean as influenced by processing methods

โœ Scribed by J. C. Anderson; A. O. Idowu; U. Singh; B. Singh

Book ID
105065739
Publisher
Springer US
Year
1994
Tongue
English
Weight
570 KB
Volume
45
Category
Article
ISSN
1573-9104

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Functional and electrophoretic characteristics of faba bean (Vicia faba) flour proteins as affected by germination E. H. Rahma Faba beans (Vicia faba) were germinated at room temperature for 3 and 6 days respectively. The effect of germination on the protein fractions, protein solubility index, PAGE