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Influence of some technological factors on digestibility in vitro of chickpeas seeds proteins

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dc.contributor.author GUTIUM, Olga
dc.date.accessioned 2019-11-05T11:56:47Z
dc.date.available 2019-11-05T11:56:47Z
dc.date.issued 2012
dc.identifier.citation GUTIUM, Olga. Influence of some technological factors on digestibility in vitro of chickpeas seeds proteins. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 370-371. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6094
dc.description.abstract It was studied the influence of technological factors on protein digestibility of chickpea seeds after enzymatic hydrolysis with pepsin in acid medium (pH 1.2). It was found that swelling, especially cooking and germination increases protein digestibility of chickpea grain from 34.38 to 68, 78%. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject chickpeas en_US
dc.subject digestibility en_US
dc.subject technological factors en_US
dc.title Influence of some technological factors on digestibility in vitro of chickpeas seeds proteins en_US
dc.type Article en_US


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