Evaluation of the amino acid content and the quality of protein in florets of white cauliflower: raw, cooked, and prepared for consumption after freezing-Reference-Cited by-同舟云学术

Evaluation of the amino acid content and the quality of protein in florets of white cauliflower: raw, cooked, and prepared for consumption after freezing

Published:2009-03 Issue:3 Volume:44 Page:629-634
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Słupski Jacek,Bernaś Emilia,Kmiecik Waldemar,Lisiewska Zofia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2008.01884.x/fullpdf

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4. Cooking and warm-holding: effect on general composition and amino acids of Kidney Beans (Phaseolus vulgaris), Chickpeas (Cicer arietinum), and Lentils (Lens culinaris);Candela;Journal of Agricultural and Food Chemistry,1997

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