Effect of differential processing methods on L-Dopa and protein quality in velvet bean, an underutilized pulse

LWT

Volumn 41, Issue 4, 2008, Pages 588-596

  Gurumoorthi, Parameswaran ^a   Janardhanan, Karnam ^b   Myhrman, Rolf V ^c  

^a SRM INSTITUTE OF SCIENCE AND TECHNOLOGY   (India)

^b PRATHYUSHA ENGINEERING COLLEGE   (India)

^c Judson University   (United States)

Author keywords

Essential amino acid; L Dopa; Processing methods; Velvet bean and Underutilized pulse

Indexed keywords

AMINO ACIDS; HYDRATED LIME; IRRADIATION; PROTEINS;

ESSENTIAL AMINO ACIDS; L-DOPA; PROCESSING METHODS; UNDERUTILIZED PULSES; VELVET BEANS;

AGRICULTURAL PRODUCTS;

MUCUNA;

EID: 38049178552     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.04.016     Document Type: Article

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