Effect of processing and supplementation with sesame on the quality of the proteins of Bengal gram, green gram and horse gram

Effect of processing and supplementation with sesame on the quality of the proteins of Bengal gram, green gram and horse gram

Includes discussion; 6 tables; 3 ref.; Summary (En)

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Bibliographic Details
Main Authors: Vijayalakshmi Kumari, D., FAO, Rome (Italy). Agricultural Services Div. eng, FAO Expert Consultation on Grain Legume Processing eng 14 Nov 1977 Mysore (India), Venkat Rao, S.
Format: Texto biblioteca
Language:
Published: 1977
Subjects:AGS GLP, FOODS, FOOD ENRICHMENT, FOOD TECHNOLOGY, PLANT PROTEIN, VIGNA UNGUICULATA, MUNG BEANS, CHICKPEAS, PROTEIN QUALITY, SESAME, NUTRITIVE VALUE, PRODUIT ALIMENTAIRE, COMPLEMENTATION, TECHNOLOGIE ALIMENTAIRE, PROTEINE VEGETALE, HARICOT DORE, POIS CHICHE, ALIMENTOS, ENRIQUECIMIENTO DE LOS ALIMENTOS, TECNOLOGIA DE LOS ALIMENTOS, PROTEINAS VEGETALES, FRIJOL MUNGO, GARBANZO, QUALITE PROTEIQUE, VALEUR NUTRITIVE, CALIDAD PROTEICA, SESAMO, VALOR NUTRITIVO,
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Summary:Includes discussion; 6 tables; 3 ref.; Summary (En)

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