Effect of a Bangladeshi home-cooking procedure on the amino acid content, trypsin inhibitor activity and in vitro digestibility of some legume seeds.
1985
Sayeed S. | Njaa L.R.
AGROVOC Keywords
Bibliographic information
Volume
35
Pagination
v.379-388(4)
Other Subjects
Digestibilite; Aminoacidos; Coccion; Proteinas; Acide amine; Legumineuse
Language
English
Note
11 refs.; Summary (En).
Type
Journal Article; Journal Part; Summary
Source
Qualitas-Plantarum (Netherlands). (1985). v. 35(4) p. 379-388.
Corporate Author
Dacca Univ. (Bangladesh). Inst. of Nutrition and Food Science
Instituto Nacional de Investigaciones Agrarias, Madrid (Spain). Universidad Autonoma de Madrid (Spain). Facultad de Ciencias.
2012-11-15
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