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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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Conferinţa "Modern technologies, in the food industry" – 2012
Proceedings of the International Conference MODERN TECHNOLOGIES, IN THE FOOD INDUSTRY – 2012
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