𝔖 Bobbio Scriptorium
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Preparation of protein from lupin seeds

✍ Scribed by Lampart-Szczapa, E.

Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
368 KB
Volume
40
Category
Article
ISSN
0027-769X

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✦ Synopsis

So the symbiotic starters used for production of Bulgarian yoghurt, as well as those used for the production of Yana yoghurt guarantee the obtaining of a product which contains over 80% L(+) lactate, and in some cases over 93% L(+) lactate. According to the references of WHO these kinds of yoghurt could be used in child's nutrition.

References

πŸ“œ SIMILAR VOLUMES

Composition and protein quality of sweet
Composition and protein quality of sweet lupin seed
✍ Edwin L. Hove πŸ“‚ Article πŸ“… 1974 πŸ› John Wiley and Sons 🌐 English βš– 475 KB πŸ‘ 1 views

## Abstract The proportion of seed coats (hulls) of four varieties of sweet lupin seeds ranged from 19 to 25%. The amount of hull varied inversely with the weight of the seed, within each variety. __Lupinus luteus__ cv Weiko III had 40.1% protein (dry basis); of 3 cultivars of __L. angustifolius__