publication . Article . 2013

Effect of disintegration wave grinding on fractional protein and amino acid composition of chickpea

G. O. Magomedov; M. K. Sadigova; S. I. Lukina; V. Y. Kustov;
Open Access Russian
  • Published: 01 Jan 2013 Journal: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij (issn: 2226-910X, eissn: 2310-1202, Copyright policy)
  • Publisher: Voronezh state university of engineering technologies
Abstract
The study of fractional changes and amino acid composition of proteins in the application of chickpea disintegration wave grinding. Comparative analysis of six varieties of chickpea before and after grinding.
Subjects
Medical Subject Headings: sense organsskin and connective tissue diseases
free text keywords: нут, белки, фракционный состав, аминокислотный состав, дезинтеграционно-волновой помол, Food processing and manufacture, TP368-456
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