Preparation and antinutritional characteristics of dry bean (Phaseolus vulgaris L.) protein concentrates
- 1 January 1984
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 34 (3) , 185-196
- https://doi.org/10.1007/bf01091468
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Chemistry and Safety of Plant PolyphenolsPublished by Springer Nature ,1984
- Effects of Dehulling on Phytic Acid, Polyphenols, and Enzyme Inhibitors of Dry Beans (Phaseolus vulgaris L.)Journal of Food Science, 1982
- Effect of Dietary Fiber Constituents on the In Vitro Digestibility of CaseinJournal of Food Science, 1982
- Phytates in Legumes and CerealsPublished by Elsevier ,1982
- PREPARATION AND UTILIZATION OF PROTEIN CONCENTRATES AND ISOLATES FOR NUTRITIONAL AND FUNCTIONAL IMPROVEMENT OF FOODS1Journal of Food Quality, 1981
- Studies on Trypsin and Chymotrypsin Inhibitory Activities, Hemagglutinating Activity, and Sugars in the Great Northern Beans (Phaseolus vulgaris L)Journal of Food Science, 1981
- A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grainJournal of Agricultural and Food Chemistry, 1978
- Functional properties of succinylated and acetylated soy proteinJournal of Agricultural and Food Chemistry, 1976
- FUNCTIONAL PROPERTIES OF THE GREAT NORTHERN BEAN (Phaseolus vulgaris) PROTEIN ISOLATEJournal of Food Science, 1975
- Dispersibility and Isolation of Proteins from Legume FloursCanadian Institute of Food Science and Technology Journal, 1974