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dc.contributor.author GUTIUM, Olga
dc.date.accessioned 2019-11-05T10:45:23Z
dc.date.available 2019-11-05T10:45:23Z
dc.date.issued 2012
dc.identifier.citation GUTIUM, Olga. Nutritional value of chickpea seeds proteins. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 366-369. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6088
dc.description.abstract Chickpeas is an important source of vegetable protein, rich in essential amino acids. In this paper were studied nutrition and grain protein amino acid content of chickpeas. It was found that chickpeas proteins include albumine13,42% (water soluble), globulins 66.60% (soluble salt) gluteline 8.90% (acid soluble) and constitutional protein 11.30%. Amino acid composition is characterized by relatively high content of leucine, lysine, valine, isoleucine, amino limit is: cysteine and methionine with chemical score of 41%. 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 proteins en_US
dc.subject amino acids en_US
dc.title Nutritional value of chickpea seeds proteins en_US
dc.type Article en_US


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