Proximate composition, minerals, tannins, in vitro protein digestibility and effect of cooking on protein fractions of hyacinth bean (Dolichos lablab)

Osama O. A EL SIDDIG; Abdullahi H EL TINAY; Abdel Wahab H ABD ALLA; Abd Elmoneim O Elkhalifa

$Proximate composition, minerals, tannins, in vitro protein digestibility and effect of cooking on protein fractions of hyacinth bean (Dolichos lablab)$

Journal article

Peer reviewed

Proximate composition, minerals, tannins, in vitro protein digestibility and effect of cooking on protein fractions of hyacinth bean (Dolichos lablab)

Osama O. A EL SIDDIG, Abdullahi H EL TINAY, Abdel Wahab H ABD ALLA and Abd Elmoneim O Elkhalifa

Journal of food science and technology, Vol.39(2), pp.111-115

01/03/2002

Abstract

Biological and medical sciences

Food industries

Fruit and vegetable industries

Fundamental and applied biological sciences. Psychology

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Title: Proximate composition, minerals, tannins, in vitro protein digestibility and effect of cooking on protein fractions of hyacinth bean (Dolichos lablab)
Creators - without role: Osama O. A EL SIDDIG - Faculty
Abdullahi H EL TINAY - Faculty
Abdel Wahab H ABD ALLA - Faculty
Abd Elmoneim O Elkhalifa - Ahfad University for Women
Publication Details: Journal of food science and technology, Vol.39(2), pp.111-115
Publisher: Association of Food Scientists and Technologists
Identifiers: 9932154808331
Academic Unit: University Ha'il
Language: English
Resource Type: Journal article