Effect of microwave cooking on the starch and protein digestibility of some newly released moth bean (Phaseolus aconitifoliu Jaq.) cultivars

Journal of Food Composition and Analysis

Volumn 14, Issue 5, 2001, Pages 541-546

  Negi, A ^a   Boora, P ^a   Khetarpaul, ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Microwave cooking; Moth Bean; Protein digestibility; Starch digestibility

Indexed keywords

MALTOSE; PROTEIN; STARCH;

AGRICULTURAL WORKER; ARTICLE; BEAN; CONTROLLED STUDY; COOKING; FLOUR; MICROWAVE RADIATION; NONHUMAN; PHASEOLUS ACONITIFOLIUS; PLANT SEED; PROTEIN DEGRADATION; STANDARDIZATION; TIME;

LEPIDOPTERA; PHASEOLUS (ANGIOSPERM); VIGNA ACONITIFOLIA;

EID: 0034746946     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.2001.1013     Document Type: Article

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