Literature DB >> 661232

The effect of soaking, germination and cooking on the protein quality of mash beans (Phaseolus mungo)

M A Khan, A Ghafoor.   

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Year:  1978        PMID： 661232     DOI： 10.1002/jsfa.2740290509

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


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  4 in total

1.  Irradiation and germination effects on phytate, protein and amino acids of soybean.

Authors:  A Sattar; M A Akhtar
Journal:  Plant Foods Hum Nutr       Date:  1990-07       Impact factor: 3.921

2.  [Effect of germination on protein quality of wheat and mung beans--studies of nitrogen balance in growing rats].

Authors:  A E Harmuth-Hoene
Journal:  Z Ernahrungswiss       Date:  1988-03

3.  Nutritional evaluation of chickpea and germinated chickpea flours.

Authors:  M L Fernandez; J W Berry
Journal:  Plant Foods Hum Nutr       Date:  1988       Impact factor: 3.921

4.  Effects of sprouting of soybean on the anti-nutritional, nutritional, textural and sensory quality of tofu.

Authors:  Sumaiya Afrin Zinia; Asmaul Husna Nupur; Poly Karmoker; Abir Hossain; Md Fahad Jubayer; Delara Akhter; Md Anisur Rahman Mazumder
Journal:  Heliyon       Date:  2022-10-03
  4 in total

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