Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.)
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4007/fullpdf
Reference38 articles.
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2. Genetic variation of pea seed globulin composition;Tzitzikas;J Agric Food Chem,2006
3. Quantitative and qualitative variability of pea (Pisum sativum L.) protein composition;Gueguen;J Sci Food Agric,1988
4. Major albumins of Pisum cotyledon;Schroeder;J Sci Food Agric,1984
5. Structure of a major pea seed albumin: implication of a free sulphydryl group;Gruen;J Sci Food Agric,1987
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