COMPOSITION AND DIGESTIBILITY OF ALBUMIN, GLOBULINS, AND GLUTELINS FROM PHASEOLUS VULGARIS
- Author
- MARQUEZ UML; LAJOLO FM
UNIV. SAO PAULO, FAC. CIENC. FARM., DEP. ALIMENTOS NUTRICAO EXP./SAO PAULO SP/BRA - Source
- J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 5; PP. 1068-1074; BIBL. 38 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- HARICOT COMPOSITION CHIMIQUE DIGESTIBILITE ALBUMINE GLOBULINE GLUTELINE TRYPSIN INHIBITEUR METABOLIQUE TRAITEMENT PHYSIQUE TRAITEMENT THERMIQUE LEGUME ALIMENT PROTEINE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- CHEMICAL COMPOSITION ALBUMIN PHYSICAL DRESSING HEAT TREATMENT VEGETABLE FOOD PROTEINS FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL82X0011236
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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