Val bean (Lablab purpureus L) proteins: Composition and biochemical properties

Journal of the Science of Food and Agriculture

Volumn 87, Issue 8, 2007, Pages 1539-1549

  Venkatachalam, Mahesh ^a,b   Sathe, Shridhar K ^a  

^a FLORIDA STATE UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Amino acids; In vitro digestibility; Lablab purpureus; Legumes; Protein solubility; Proteins; Val

Indexed keywords

LABLAB PURPUREUS;

EID: 34249819366     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2885     Document Type: Article

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