Biological and chemical evaluation of chick pea seed proteins as affected by germination, extraction and ?-amylase treatment
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01091976.pdf
Reference26 articles.
1. Singh U, Subrahmanyam N, Kumar J (1991) Cooking quality and nutritional attributes of some newly developed cultivars of chick pea (Cicer arietinum). J Sci Food Agric 55: 37?46.
2. Duhan A, Chauhan BM, Punia D, Kapoor AC (1989) Phytic acid content of chick pea (Cicer arietinum) and black gram (Vigna mungo): Varietal differences and effect of domestic processing and cooking methods. J Sci Food Agric 49: 449?455.
3. Mansour EH, Khalil AH (1995) Nutritional changes during the fermentation of chick pea (Cicer arietinum) flour. Menofiya J Agric Res 20: 151?164.
4. Singh U, Jambunathan R (1981) Studies on desi and kabuli chick pea (Cicer arietinum) cultivars: Levels of protease inhibitors, levels of polyphenolic compounds and in vitro protein digestibility. J Food Sci 46: 1364?1367.
5. Mansour EH, El-Adawy TA (1994) Nutritional potential and functional properties of heat-treated and germinated fenugreek seeds. Lebensm-Wiss-Technol 27: 568?572.
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