Amino acid composition of pea (Pisum sativum) proteins and protein profile of pea flour

Autor:	Pascal Leterme, Evelyne Baudart, Thierry Monmart
Rok vydání:	1990
Předmět:	chemistry.chemical_classification Nutrition and Dietetics biology food and beverages Protein profile biology.organism_classification Pisum Amino acid Sativum chemistry Amino acid composition Biochemistry Agronomy and Crop Science Chemical composition Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 53:107-110
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740530112
Popis:	The influence of coarse milling on the distribution of the protein fractions in the particles was studied. The profile in proteins was the same for the different classes as that for the whole seed. The second part of the work was devoted to the determination of the amino acid composition of the different nitrogenous fractions
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4cc5337b1a454f631ab73cbd980f08bb https://doi.org/10.1002/jsfa.2740530112 Zobrazit plný text záznamu Plný text