INFLUENCE OF SPROUTING ON THE DIGESTIBILITY COEFFICIENT, TRYPSIN INHIBITOR AND GLOBULIN PROTEINS OF RED KIDNEY BEANS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb07435.x/fullpdf
Reference14 articles.
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3. The Effect of Germination, the Stage of Maturity, and the Variety Upon the Nutritive Value of Soybean Protein
4. Amino acid content of leguminous proteins as affected by genetic and nutritional factors III
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