Study on furundu, a traditional sudanese fermented roselle (Hibiscus sabdariffa L.) seed: Effect on in vitro protein digestibility, chemical composition, and functional properties of the total proteins

Journal article

Peer reviewed

Abu El-Gasim A Yagoub, Babiker E Mohamed, Abdel Halim R Ahmed and Abdullahi H EL TINAY

Journal of agricultural and food chemistry, Vol.52(20), pp.6143-6150

06/10/2004

PMID: 15453679

Abstract

Biological and medical sciences

Food industries

Fruit and vegetable industries

Fundamental and applied biological sciences. Psychology

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Title: Study on furundu, a traditional sudanese fermented roselle (Hibiscus sabdariffa L.) seed: Effect on in vitro protein digestibility, chemical composition, and functional properties of the total proteins
Creators - without role: Abu El-Gasim A Yagoub - Faculty
Babiker E Mohamed - University of Khartoum
Abdel Halim R Ahmed - Food Research Center, Shambat, Sudan
Abdullahi H EL TINAY - University of Khartoum
Publication Details: Journal of agricultural and food chemistry, Vol.52(20), pp.6143-6150
Publisher: American Chemical Society
Identifiers: 9949571908331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article