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 Abstract

NULL

Research Department
Department of Food Science and Technology
Research Journal
Assiut J. Agric. Sci.
Research Member
Mohamed Kamal El-Sayed Yussef
Research Publisher
Assiut J. Agric. Sci.
Research Rank
2
Research Vol
18 (2)
Research Website
NULL
Research Year
1987
Research Pages
259 - 273