Studies on Desi and Kabull Chickpea (Cicer arietinum L.) Cultivars: Levels of Protease Inhibitors, Levels of Polyphenolic Compounds and in vitro Protein Digestibility-Reference-Cited by-同舟云学术

Studies on Desi and Kabull Chickpea (Cicer arietinum L.) Cultivars: Levels of Protease Inhibitors, Levels of Polyphenolic Compounds and in vitro Protein Digestibility

Published:1981-09 Issue:5 Volume:46 Page:1364-1367
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SINGH U.,JAMBUNATHAN R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb04176.x/fullpdf

Reference23 articles.

1. AOAC . 1975 . "Official Methods of Analysis." 12th ed. Washington. DC.

2. The Trypsin and Chymotrypsin Inhibitors in Chick Peas (Cicer arietinum L.). Identification of the Trypsin-Reactive Site, Partial-Amino-Acid Sequence and further Physico-Chemical Properties of the Major Inhibitor

3. Trypsin Inhibitors of Fababeans. Partial Purification and Some Properties

4. POSSIBLE EFFECTS OF SEED COAT POLYPHENOLICS ON THE NUTRITIONAL QUALITY OF BEAN PROTEIN

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