The effect of heat treatment on the in-vitro multienzyme digestibility of protein of six varieties of African yam bean (Sphenostylis stenocarpa) flour

Food Chemistry

Volumn 60, Issue 4, 1997, Pages 509-512

  Adeyeye, E I ^a  

^a Ondo State College of Education   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

CHYMOTRYPSIN; MULTIENZYME COMPLEX; PEPTIDASE; TRYPSIN;

ARTICLE; BEAN; COLOR; DIGESTION; FLOUR; FOOD PROCESSING; HEAT TREATMENT; PLANT SEED; TIME;

DIOSCOREA ALATA; PHASEOLUS (ANGIOSPERM); SPHENOSTYLIS STENOCARPA;

EID: 0030865626     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00359-7     Document Type: Article

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