Nutritional potential and functional properties of tempe produced from mixture of different legumes. 1: Chemical composition and nitrogenous constituent

Journal article

Peer reviewed

Ahmad G. Nassar, Adel E. Mubarak and Alaa E. El-Beltagy

International journal of food science & technology, Vol.43(10), pp.1754-1758

Received 26 May 2005; Accepted in revised form 6 August 2007

10/2008

Abstract

Chemical composition

chick pea

faba bean

lupine

peas

raffinose

stachyose

tempe

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Title: Nutritional potential and functional properties of tempe produced from mixture of different legumes. 1: Chemical composition and nitrogenous constituent
Creators - without role: Ahmad G. Nassar - Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Assiut, Egypt
Adel E. Mubarak - Menoufia University
Alaa E. El-Beltagy - Menoufia University
Publication Details: International journal of food science & technology, Vol.43(10), pp.1754-1758
Publisher: Blackwell Publishing Ltd
Edition: Received 26 May 2005; Accepted in revised form 6 August 2007
Number of pages: 5
Identifiers: 9911621408331
Academic Unit: Taif University
Language: English
Resource Type: Journal article