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Vicia faba beans vs. soyabean meal as a source of protein

✍ Scribed by Zafrira Nitsan


Book ID
102428098
Publisher
John Wiley and Sons
Year
1971
Tongue
English
Weight
433 KB
Volume
22
Category
Article
ISSN
0022-5142

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Functional and electrophoretic character
✍ Rahma, E. H. πŸ“‚ Article πŸ“… 1988 πŸ› John Wiley and Sons 🌐 English βš– 377 KB

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