Effect of cooking on the antinutritional factors of lima beans (Phaseolus lunatus)-Reference-Cited by-同舟云学术

Effect of cooking on the antinutritional factors of lima beans (Phaseolus lunatus)

Published:1990-01 Issue:2 Volume:35 Page:81-87
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Egbe I.A.,Akinyele I.O.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference15 articles.

1. Influence of raw and cooked limabean meals on performance, nutrient utilization and disaccharides activities in the rat;Aletor;Nutr. Rept. International,1984

2. Official Methods of Analysis;AOAC,1980

3. Isolation and characterisation of a trypsin inhibitor from Limabeans;Heinz-Fraenkel-Conrat;J. Biol. Chem.,1957

4. Investigations on the hydrocyanic acid content of Manniot;Joachim;Trop. Agriculturist,1944

5. An evaluation of natural versus synthetic substrates for measuring the antitryptic activity of soybean samples;Kakade;Cereal Chem.,1969

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