The biochemical composition and nutritional potential of the tribal pulse, Alysicarpus rugosus (Willd.) DC
- 1 January 1992
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 45 (4) , 251-255
- https://doi.org/10.1016/0308-8146(92)90156-v
Abstract
No abstract availableKeywords
This publication has 30 references indexed in Scilit:
- Chemical composition and nutritional potential of the tribal pulsesBauhinia purpurea,B racemosa andB vahliiJournal of the Science of Food and Agriculture, 1991
- Effect of cooking on the antinutritional factors of lima beans (Phaseolus lunatus)Food Chemistry, 1990
- Antinutritional factors of chickpea and pigeonpea and their removal by processingPlant Foods for Human Nutrition, 1988
- Protein content and amino acid profile of some wild leguminous seedsPlant Foods for Human Nutrition, 1988
- Protein and amino acid composition of some wild leguminous seedsPlant Foods for Human Nutrition, 1987
- Nutritional evaluation of pigeon pea mealPlant Foods for Human Nutrition, 1987
- Tannin content of pulses: Varietal differences and effects of germination and cookingJournal of the Science of Food and Agriculture, 1982
- A study of polyphenols in the seeds and leaves of guar (Cyamopsis tetragonoloba L. Taub)Journal of the Science of Food and Agriculture, 1982
- Nutritive value of some improved varieties of legumesJournal of the Science of Food and Agriculture, 1979
- Accumulation of L-DOPA in cultures from Mucuna pruriensPlant Science Letters, 1976