Calidad nutricional y evaluación biológica de la harina de arveja chata (Lathyrus sativus L.) cocida en ratas
LFF Montes, AS Méndez - Nutrición clínica y dietética …, 2023 - revista.nutricion.org
Introducción: En el mundo existen varias especies de leguminosas locales que no se
exportan ni se cultivan por falta de conocimiento, a pesar de que son de buen aporte de …
exportan ni se cultivan por falta de conocimiento, a pesar de que son de buen aporte de …
Nutritional quality and biological evaluation of cooked chata pea (Lathyrus sativus L.) flour in rats.
LF Fernández-Montes, A Sotelo-Mendez - 2023 - cabidigitallibrary.org
Introduction: In the world there are several local legume species that are not exported or
cultivated due to lack of knowledge, despite the fact that they are of good protein, nitrogen …
cultivated due to lack of knowledge, despite the fact that they are of good protein, nitrogen …
Haushalts-und industrielle Verarbeitungsmethoden für die Verbesserung der Proteinqualität bei Leguminosen
C Rottenmanner - unipub.uni-graz.at
Die vorliegende Masterarbeit beschäftigt sich mit der Proteinqualität der Pflanzenfamilie
Leguminosae. Die antinutritiven Faktoren (ANF) Proteaseinhibitoren, Lektine, Phytate …
Leguminosae. Die antinutritiven Faktoren (ANF) Proteaseinhibitoren, Lektine, Phytate …
[PDF][PDF] Effects of Fermented Mung Bean IRU on Experimental Animals and its Toxicology Implications
RT Lawal, GO Oyeleke, AD Ishola, JO Odedeji… - explorebioscene.com
The impact of fermentation on the nutritional and vitamin content of fermented mung
bean'iru'as a protein condiment is being investigated. The mung bean was processed into …
bean'iru'as a protein condiment is being investigated. The mung bean was processed into …