In vitro protein digestibility of lathyrus pea (Lathyrus sativus ), lentil (Lens culinaris ), and chickpea (Cicer arietinum ).
| Autor: | Monsoor, M. A, Yusuf, H. K. M |
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| Zdroj: | International Journal of Food Science & Technology; Jan2002, Vol. 37 Issue 1, p97-99, 3p, 2 Charts |
| Abstrakt: | Examines the in vitro protein digestibility of lathyrus pea, lentil and chickpea in Bangladesh. Protein concentration of legumes; Use of chemical score and amino acid index for screening potential protein foods; Factors affecting the digestibility of proteins. |
| Databáze: | Complementary Index |
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