NUTRITIONAL POTENTIAL AND FUNCTIONAL PROPERTIES OF TEMPE PRODUCED FROM MIXTURES OF DIFFERENT LEGUMES 1: Chemical constituents of legume mixtures and their tempe
Last updated: 28 Dec 2024
10.21608/ejarc.2007.217292
Chemical composition, chick pea, Faba bean, Lupine, Peas, raffinose, stachyose, tempe
A.
Nassar
G.
Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Assiut, Egypt.
A.
Mubarak
E.
Home Economics Department, Faculty of Specific Education, Menofiya University, Ashmoon, Egypt.
A.
El-Beltag
E.
Food Science and Technology Department, Faculty of Agriculture, Menofiya University,
58
1
30907
2007-01-01
2022-02-05
2007-01-01
21
27
2812-4847
2812-4855
https://ejarc.journals.ekb.eg/article_217292.html
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217,292
Research articles
2,144
Journal
Egyptian Journal of Agricultural Sciences
https://ejarc.journals.ekb.eg/
NUTRITIONAL POTENTIAL AND FUNCTIONAL PROPERTIES OF TEMPE PRODUCED FROM MIXTURES OF DIFFERENT LEGUMES 1: Chemical constituents of legume mixtures and their tempe
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Article
Created At
23 Jan 2023