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

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

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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
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Sprache:eng
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Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
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WENRUI GAO
JUSONG ZHANG
HUA ZHANG
JIANGUI LI
XIAOLING HE
HAO MA
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source ScienceDirect Journals (5 years ago - present)
subjects Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
title 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
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