In vitro protein digestibility of lathyrus pea (Lathyrus sativus), lentil (Lens culinaris), and chickpea (Cicer arietinum)

International Journal of Food Science and Technology

Volumn 37, Issue 1, 2002, Pages 97-99

  Monsoor, M A ^a   Yusuf, H K M ^b  

^a UNIVERSITY OF ARKANSAS   (United States)

^b UNIVERSITY OF DHAKA   (Bangladesh)

Author keywords

In vitro digestibility; Legume; Protein

Indexed keywords

ANTI-NUTRITIONAL FACTORS;

AMINO ACIDS; ASSAYS; COMPOSITION; HEAT TREATMENT; NUTRITION; PH EFFECTS;

PROTEINS;

CICER; CICER ARIETINUM; LATHYRUS; LATHYRUS SATIVUS; LENS CULINARIS; PISUM SATIVUM;

EID: 0038304756     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00539.x     Document Type: Article

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