Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes

Food Chemistry

Volumn 89, Issue 4, 2005, Pages 489-495

  Mubarak, A E ^a  

^a Minufiya University   (Egypt)

Author keywords

Antinutritional factors; Home traditional processes; Mung bean; Nutritional composition

Indexed keywords

AMINO ACID DERIVATIVE; AROMATIC AMINO ACID; CARBOHYDRATE; FAT; HEMAGGLUTININ; ISOLEUCINE; LEUCINE; LYSINE; PHYTIC ACID; RAFFINOSE; SULFUR; TANNIN DERIVATIVE; THREONINE; TRYPSIN INHIBITOR; TRYPTOPHAN; VALINE;

ARTICLE; ASH; AUTOCLAVE; BOILER; CARBOHYDRATE ANALYSIS; DEHULLING; FAT CONTENT; FOOD PROCESSING; GERMINATION; MICROWAVE COOKING; MUNG BEAN; NUTRITIONAL VALUE;

APOGON BRACHYGRAMMUS; FRAXINUS; PHASEOLUS (ANGIOSPERM); VIGNA RADIATA VAR. RADIATA;

EID: 4544340154     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.007     Document Type: Article

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