Content of amino acids in raw and frozen broad beans (Vicia faba var. major) seeds at milk maturity stage, depending on the processing method

Food Chemistry

Volumn 105, Issue 4, 2007, Pages 1468-1473

  Lisiewska, Zofia ^a   Kmiecik, Waldemar ^a   Słupski, Jacek ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Amino acids; Broad bean; Cooking; Freezing; Preparation for consumption

Indexed keywords

AMINO ACID; CYSTEINE; METHIONINE;

ANALYTIC METHOD; ARTICLE; COMPARATIVE STUDY; COOKED FOOD; FOOD PROCESSING; FREEZING; MILK PRODUCTION; PROTEIN CONTENT; SEED; VICIA FABA;

VICIA FABA;

EID: 34547131581     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.05.027     Document Type: Article

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