Effect of germination, boiling and roasting processes on protein fractionation and solubilization and the amino acid composition of fenugreek seeds,

Faculty of Agriculture

Assiut University

Effect of germination, boiling and roasting processes on protein fractionation and solubilization and the amino acid composition of fenugreek seeds,

Research Authors
Youssef, M. K. E., Abdel-Gawad, A. S., and El-Rify, M. N.
Research Department
Department of Food Science and Technology
Research Journal
Assiut J. of Agricultural Sciences
Research Member
Mohamed Najib Ahmed Elrefi
Research Rank
2
Research Vol
Vol. 18, No. 2
Research Year
1987
Research Pages
pp. 259-274