Effect of cooking on protein solubility profiles of faba beans (Vicia faba L.) grown using different nutritional regimes

Plant Foods for Human Nutrition

Volumn 58, Issue 1, 2003, Pages 63-74

  El Fiel, Hala E A ^a   El Tinay, Abdullahi H ^a   Elsheikh, Elsiddig A E ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Cooking; Faba bean; Fertilizers; Protein fractions; Water regime

Indexed keywords

PHOSPHORUS; SULFUR; VEGETABLE PROTEIN; WATER;

ARTICLE; CHEMISTRY; COOKING; GROWTH, DEVELOPMENT AND AGING; PROTEIN INTAKE; SOLUBILITY; VICIA FABA;

COOKERY; DIETARY PROTEINS; PHOSPHORUS; PLANT PROTEINS; SOLUBILITY; SULFUR; VICIA FABA; WATER;

PHASEOLUS (ANGIOSPERM); VICIA; VICIA FABA;

EID: 0038420786     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1024076030284     Document Type: Article

References (14)

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