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关键词
书目信息
Qualitas Plantarum
卷
35
页码
v.379-388(4)
其它主题
Proteinas; Aminoacidos; Digestibilite; Acide amine; Coccion; Legumineuse
语言
英语
注释
11 refs.; Summary (En).
类型
Journal Article; Journal Part; Summary
来源
Qualitas-Plantarum (Netherlands). (1985). v. 35(4) p. 379-388.
团体作者
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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