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Found 2 from your keywords: subject="Legumes Research - Vo...
cover
Legume Protein: Properties and Extraction for Food Applications
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Onyango, Elisha

Grain legumes are important sources of protein for nutritional and techno-functional applications. Their protein content is 18-50% protein on dry matter basis. Most of the protein is of the storage type, of which 70% are globulins. The globulin proteins are mainly legumins and vicilins, which are also known as 7S and 11S globulins, respectively. Sev…

Edition
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ISBN/ISSN
978-1-80356-914-7
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Pulses: A Potential Source of Valuable Protein for Human Diet
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Parveen, Saima

Nutritional profile of pulses has significant importance in human diet with respect to protein and mineral quality and bioavailability. Protein energy malnutrition is widespread throughout the world especially among the developing countries. Pulses being rich in macronutrients such as protein from 20 to 26% and low in calories are most suitable for …

Edition
-
ISBN/ISSN
978-1-80356-914-7
Collation
-
Series Title
-
Call Number
-