𝔖 Bobbio Scriptorium
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Splitting and dehulling lentil (Lens culinaris): Effects of genotype and location

✍ Scribed by William Erskine; Philip C Williams; Hani Nakkoul

Publisher
John Wiley and Sons
Year
1991
Tongue
English
Weight
404 KB
Volume
57
Category
Article
ISSN
0022-5142

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πŸ“œ SIMILAR VOLUMES

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Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris)
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## Abstract **BACKGROUND:** Dehulling is one of the most important operations in post‐harvest handling of red lentils (__Lens culinaris__). However, little information is available on how variety and crude protein content affect the dehulling quality characteristics and on how dehulling affects che

Effect of acetylation on the functional
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## Abstract The functional properties of native and acetylated (62.5, 84.1, 90.1 and 93.0%) globulins were evaluated. Acetylation caused a shift in isoelectric pH from 4.5 to 3.5. The solubility of acetylated globulins improved considerably above pH 4.0 but deteriorated below this pH. Increasing ac