Effect of sprouting on amino acids, protein solubility and availability in green and white faba bean (Vicia faba L.)

Advance Journal of Food Science and Technology

Volumn 6, Issue 4, 2014, Pages 531-536

  Luo, Yuwei ^a   Jin, Xiaoxiao ^a   Hao, Zhenping ^a   Wang, Qian ^a   Limei Zhu, ^a   He, Yijian ^a  

^a JINLING INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Availability; Faba bean; Solubility; Sprouting

Indexed keywords

AMINO ACIDS; AVAILABILITY; SOLUBILITY;

AMINO ACID COMPOSITIONS; CRUDE PROTEINS; FABA BEANS; FREE AMINO ACIDS; PROTEIN FRACTIONATION; PROTEIN FRACTIONS; PROTEIN SOLUBILITY; SPROUTING;

PROTEINS;

EID: 84901333125     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: 10.19026/ajfst.6.67     Document Type: Article

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