Preparation and antinutritional characteristics of dry bean (Phaseolus vulgaris L.) protein concentrates-Reference-Cited by-同舟云学术

Preparation and antinutritional characteristics of dry bean (Phaseolus vulgaris L.) protein concentrates

Published:1984 Issue:3 Volume:34 Page:185-196
ISSN:0377-3205
Container-title:Qualitas Plantarum Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Deshpande Sudhir S.,Cheryan Munir

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science,Plant Science,Food Science,Chemistry (miscellaneous),Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1007/BF01091468.pdf

Reference21 articles.

1. Acton JC, Breyer L, Satterlee LD (1982) Effect of dietary fiber constituents on thein vitro digestibility of casein. J Food Sci 47:556?560

2. AOAC (1975) Official Methods of Analysis, 12th edn. Washington, D.C.: Association of Official Agricultural Chemists

3. Decker LA (1977) Worthington Enzyme Manual, Worthington Biochemical Corp., Freehold, NJ

4. Deshpande SS, Sathe SK, Cornforth DP, Salunkhe DK (1982) Effects of dehulling on functional properties of dry bean (Phaseolus vulgaris L.) flours. Cereal Chem 59:396?401

5. Desphande SS, Sathe SK, Salunkhe DK, Cornforth DP (1982) Effects of dehulling on phytic acid, polyphenols, and enzyme inhibitors of dry beans (Phaseolus vulgaris L.). J Food Sci 47:1846?1850

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