Biochemical composition, in vitro protein digestibility, antinutritional factors and functional properties of mustard seed, meal and protein isolate

Journal of Food Science and Technology

Volumn 41, Issue 6, 2004, Pages 608-612

  Talati, J G ^a   Patel, K V ^a   Patel, B K ^a  

^a GUJARAT AGRICULTURAL UNIVERSITY   (India)

Author keywords

Glucosinolate; In vitro protein digestibility; Lysine; Methionine; Mustard seed meal; Phytic acid; Tryptophan

Indexed keywords

COMPOSITION; NUTRITION; PH EFFECTS; PROTEINS;

EMULSION STABILITY; IN VITRO PROTEIN DIGESTIBILITY; MUSTARD SEED MEAL; PHYTIC ACIDS;

SEED;

BRASSICA; DIGESTIBILITY; EMULSIFICATION; FOAMING; LYSINE; METHIONINE; NUTRITION; OIL ABSORPTION; PEANUTS; PROTEINS; SEEDS; TRYPTOPHAN;

ARACHIS HYPOGAEA; BRASSICA;

EID: 18744374931     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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