Effect of cooking on anti-nutritional factors and in vitro protein digestibility (IVPD) of faba bean grown with different nutritional regimes

Food Chemistry

Volumn 68, Issue 2, 2000, Pages 211-212

  Elsheikh, E A E ^a   Fadul, I A ^a   El Tinay, A H ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

[No Author keywords available]

Indexed keywords

FERTILIZER; PHOSPHORUS; PHYTIC ACID; PROTEIN; SULFUR; TANNIN;

BEAN; COOKING; DEGRADATION; FOOD ANALYSIS; MYCORRHIZA; NONHUMAN; NUTRITIONAL VALUE; SHORT SURVEY;

PHASEOLUS (ANGIOSPERM); VICIA FABA;

EID: 0033990320     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00153-3     Document Type: Article

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