Levels of nutritional constituents and antinutritional factors in black gram (Vigna mungo L. Hepper)

Food Research International

Volumn 44, Issue 2, 2011, Pages 621-628

  Suneja, Yadhu ^a   Kaur, Satvir ^a   Gupta, Anil K ^a   Kaur, Narinder ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Nutrition; Phenols; Phytic acid; Pulse; Raffinose series oligosaccharide; Trypsin inhibitor; Vigna mungo

Indexed keywords

PHYTIC ACID; PULSE; RAFFINOSE SERIES OLIGOSACCHARIDE; TRYPSIN INHIBITOR; VIGNA MUNGO;

AGRICULTURAL PRODUCTS; CATALYSTS; ENZYMES; FRUCTOSE; HYDROLASES; LIPIDS; METABOLITES; NUTRITION; OLIGOSACCHARIDES; PHOSPHATASES; SOL-GELS; STARCH; SUGAR (SUCROSE);

PHENOLS;

VIGNA MUNGO;

EID: 79952313122     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.12.020     Document Type: Article

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