✦ LIBER ✦

Protein digestibility (in vitro) of chickpea and blackgram seeds as affected by domestic processing and cooking

✍ Scribed by Sudesh Jood; B. M. Chauhan; A. C. Kapoor

Publisher: Springer US
Year: 1989
Tongue: English
Weight: 318 KB
Volume: 39
Category: Article
ISSN: 1573-9104
DOI: 10.1007/bf01091894

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Polyphenols of chickpea and blackgram as

Polyphenols of chickpea and blackgram as affected by domestic processing and cooking methods

✍ Sudesh Jood; Bhag Mal Chauhan; Amin C. Kapoor 📂 Article 📅 1987 🏛 John Wiley and Sons 🌐 English ⚖ 279 KB 👁 1 views

Antinutrients and protein digestibility

Antinutrients and protein digestibility (in vitro) of mungbean as affected by domestic processing and cooking

✍ Anita Kataria; B.M. Chauhan; Darshan Punia 📂 Article 📅 1989 🏛 Elsevier Science 🌐 English ⚖ 461 KB

Digestibility of proteins and starch (in

Digestibility of proteins and starch (in vitro) of amphidiploids (black gram×mung bean) as affected by domestic processing and cooking

✍ Anita Kataria; B. M. Chauhan; Darshan Punia 📂 Article 📅 1992 🏛 Springer US 🌐 English ⚖ 433 KB

Contents and digestibility of carbohydra

Contents and digestibility of carbohydrates of mung beans (Vigna radiataL.) as affected by domestic processing and cooking

✍ Anita Kataria; B. M. Chauhan 📂 Article 📅 1988 🏛 Springer US 🌐 English ⚖ 546 KB

Sensory evaluation andin vitro protein d

Sensory evaluation andin vitro protein digestibility of mung bean as affected by cooking time

✍ El-Moniem, G?M Abd 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 76 KB 👁 2 views

Heat treatment is particularly important in the preparation of mung bean for consumption, from the point of view not only of acceptability but also of improvement on protein digestibility. Sensory evaluation of cooked mung bean in terms of taste, colour, aroma and texture has an organoleptic panel i

In vitro starch and protein digestibilit

In vitro starch and protein digestibility and iron availability in weaning foods as affected by processing methods

✍ P. Gahlawat; S. Sehgal 📂 Article 📅 1994 🏛 Springer US 🌐 English ⚖ 596 KB