Subunit, amino acid composition and in vitro digestibility of protein isolates from Chinese kabuli and desi chickpea (Cicer arietinum L.) cultivars: Molecular, Functional and Processing Characteristics of Whole Pulses and Pulse Fractions and their Emerging Food and Nutraceutical Applications

Bibliographische Detailangaben

Veröffentlicht in:	Food research international 2010, Vol.43 (2), p.567-572
Hauptverfasser:	XIANSHENG WANG, WENRUI GAO, JUSONG ZHANG, HUA ZHANG, JIANGUI LI, XIAOLING HE, HAO MA
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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