Nutritive value of some improved varieties of legumes
- 1 April 1979
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 30 (4), 395-400
- https://doi.org/10.1002/jsfa.2740300409
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- The effect of soaking, germination and cooking on the protein quality of mash beans (Phaseolus mungo)Journal of the Science of Food and Agriculture, 1978
- Legume FoodsPublished by Elsevier ,1974
- Enzyme method for determination of α‐linked glucose polymers in biological materialsJournal of the Science of Food and Agriculture, 1968
- Determination of TryptophanActa Agriculturae Scandinavica, 1968
- Nutritive value of legume seed proteinsJournal of Agricultural and Food Chemistry, 1967
- Proteinhydrolysis: A Description of the Method Used at the Department of Animal Physiology in CopenhagenActa Agriculturae Scandinavica, 1966
- Effect of cooking and of amino acid supplementation on the nutritive value of black beans (Phaseolus vulgarisL.)British Journal of Nutrition, 1963
- Influence of Genetic Strain and Environment on the Protein Content of PulsesScience, 1959
- Vorschlag zur Vereinheitlichung der Fettbestimmung in LebensmittelnChemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze, 1952