Protein digestability of vegetables and field peas (Pisum sativum)
โ Scribed by Saroj Bishnoi; Neellam Khetarpaul
- Publisher
- Springer US
- Year
- 1994
- Tongue
- English
- Weight
- 394 KB
- Volume
- 46
- Category
- Article
- ISSN
- 1573-9104
No coin nor oath required. For personal study only.
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## Abstract Pea flour with a protein content (Nx6,25) of 25% was subjected to an extraction by 10% NaCl. The changes of the meal particles during the extraction were studied by electron microscopy. 89% of the nitrogen substances were extracted, 14% of which are albumins The nitrogen solubility cur
## Abstract Protein content was used as an indicator of environmental conditions for a study on varietal and environmental variation in proximate composition, minerals, amino acids and certain antinutrients of field peas. Four field pea varieties, each with three levels of protein content, were sel
The maintenance of protein pea (Pisum sativum) and field bean (Vicia faba) cultivars is a part of the breeding scheme of these pulses at CEBECO-ZADEN . As soon as the cultivar is pure breeding a large quantity of seed is stored under conditioned circumstances .