Some chemical properties, mineral content and amino acid composition of cowpeas (Vigna sinensis (L.) Savi)-Reference-Cited by-同舟云学术

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Some chemical properties, mineral content and amino acid composition of cowpeas (Vigna sinensis (L.) Savi)

Published:2016-01 Issue:1 Volume:8 Page:111-116
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Harmankaya M.¹,Ceyhan E.²,Çelik A.S.²,Sert H.²,Kahraman A.²,Özcan M.M.³

Affiliation:

1. Department of Soil Science and Plant Nutrition, Agricultural Faculty, Selçuk University, 42075 Konya, Turkey

2. Department of Field Crops, Agricultural Faculty, Selçuk University, 42075 Konya, Turkey

3. Department of Food Engineering, Faculty of Agriculture, Selçuk University, 42079 Konya, Turkey

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2014.0487

Reference21 articles.

1. Edible grain legumes377

2. Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate: influence of pH and NaCl on physicochemical and functional properties

3. Protease susceptibility and amino group accessibility to trinitrobenzenesulfonic acid of legumin during its glycosylation

4. Protein digestibility of the same protein preparations by human and rat assays and by in vitro enzymic digestion methods

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3. Characterization of some local pea (Pisum sativum L.) genotypes for agro-morphologicaltraits and mineral concentrations;Turkish Journal of Agriculture and Forestry;2022-01-01

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5. Türkiye'nin Güneydoğusunda Yetişen Bazı Kırmızı Mercimek ve Nohut Çeşitlerinin Mineral Bileşimi;Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi;2021-07-28

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