Composition and properties of seeds and pods of the tree legume Prosopis juliflora (DC)

Journal of the Science of Food and Agriculture

Volumn 44, Issue 2, 1988, Pages 99-110

  And, Alejandro Marangoni ^a   Alli, Inteaz ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

legumes; Mesquite; pods; Prosopis; proteins; seeds

Indexed keywords

EID: 84986759354     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740440202     Document Type: Article

References (31)

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3. Fatty acid composition of seed oils of some members of the Leguminosae family
4. A compositional study of pods of two varieties of mesquite ( Prosopis glandulosa, P. velutina)
5. Effects of heat and natural fermentation on amino acids, flatus producing compounds, lipid oxidation and trypsin inhibitor in blends of soyabean and cornmeal
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12. Salinity tolerance of the tree legumes; mesquite (Prosopis glandulosa var. torreyana, P. velutiana and P. articulata), algarroba (P. chilensis), kiawe (P. pallida) and tamarugo (P. tamarugo) grown in sand culture on nitrogen‐free media
13. Glycoprotein in cell surfaces
14. A multienzyme technique for estimating protein digestibility
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16. Identification of the sugars and acids in birch sap
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18. Chromatographic determination of amino acids by use of automatic recording equipment
19. 1978 Calculation of calorific value
20. Method of integrating essential amino acid content in the nutritional evaluation of protein
21. Analytical study of tamarugo (Prosopis tamarugo) on autochthonous Chilean feed
22. Measuring protein quality
23. In vitro procedures of estimating protein quality
24. Proteins and sodium dodecyl sulphate. Molecular weight determination on polyacrylamide gel and related procedures