SCOPUS 정보 검색 플랫폼

Volumn 39, Issue 2, 2002, Pages 111-115

Proximate composition, minerals, tannins, in vitro protein digestibility and effect of cooking on protein fractions of hyacinth bean (Dolichos lablab)

(4) El Siddig, Osama O A a El Tinay, Abdullahi H a Abd Alla, Abdel Wahab H a Elkhalifa, Abd Elmoneim O a

a AHFAD UNIVERSITY FOR WOMEN (Sudan)

Author keywords

Cooking; Dolichos lablab; Hyacinth bean; Minerals; Protein digestibility; Protein fractions; Proximate composition; Tannins

Indexed keywords

BOILING LIQUIDS; MINERALS; PROTEINS; SEED; WATER;

ALBUMIN; GLOBULIN; HYACINTH BEAN; PROTEIN DIGESTIBILITY;

FOOD PRODUCTS;

EID: 0036508856 PISSN: 00221155 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (7)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.