Chemical Composition and Protein Quality of the Little-Known Legume, Velvet Bean (Mucuna pruriens (L.) DC.)-Reference-Cited by-同舟云学术

Chemical Composition and Protein Quality of the Little-Known Legume, Velvet Bean (Mucuna pruriens (L.) DC.)

Published:1996-01-01 Issue:9 Volume:44 Page:2636-2641
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Siddhuraju Perumal¹,Vijayakumari Karuppanan¹,Janardhanan Karnam¹

Affiliation:

1. Biochemistry Laboratory, Department of Botany, Bharathiar University, Coimbatore 641 046, Tamil Nadu, India

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950776x

Reference44 articles.

1. Preliminary nutritional and chemical evaluation of raw seeds from Mucuna solanei: an underutilized food source

2. Alder, H. L.; Roessler, E. B.Introduction to Probability and Statistics,6th ed.; W. H. Freeman: San Franciso, 1977; pp 1−426.

3. Effect of different heat treatments on the antinutritional activity of Phaseolus vulgaris (variety Ojo de Cabra) lectin

4. APHA.Standard Methods for the Examination of Water and Waste Water, 15th ed.; American Public Health Association: Washington, DC, 1980; pp 417−420.

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