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Titolo:
COOKING QUALITY AND NUTRITIONAL CHARACTERS OF MUNGBEAN VIGNA-RADIATA(L) WILCZEK! VARIETIES
Autore:
ROSAIAH G; KUMARI DS; SATYANARAYANA A; RAJARAJESWARI V; NAIDU NV; SINGH U;
Indirizzi:
NAGARJUNA UNIV,DEPT BOT NAGARJUNANAGAR 522510 INDIA
Titolo Testata:
Journal of Food Science and Technology
fascicolo: 3, volume: 30, anno: 1993,
pagine: 219 - 221
SICI:
0022-1155(1993)30:3<219:CQANCO>2.0.ZU;2-4
Fonte:
ISI
Lingua:
ENG
Keywords:
MUNGBEAN; COOKING QUALITY; NUTRITIONAL TRAITS; AMINO ACIDS; GENOTYPES;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
NO
Recensione:
Indirizzi per estratti:
Citazione:
G. Rosaiah et al., "COOKING QUALITY AND NUTRITIONAL CHARACTERS OF MUNGBEAN VIGNA-RADIATA(L) WILCZEK! VARIETIES", Journal of Food Science and Technology, 30(3), 1993, pp. 219-221

Abstract

Cooking quality and nutritional characters of nine genotypes of mungbean showed wide range of variations in the volume and weight of cookedseed and cooking time. Variations were lower for specific gravity, reducing sugars, initial seed weight and volume of seed. Amino acid analysis indicated considerable differences among the genotypes examined. In general, glutamic and aspartic acids were predominant, whereas cystine and methionine were present in low amounts. Among the genotypes, 'Pusa 105', 'Neelalu' and 'Patchapesalu' were observed to be better with respect to the cooking and nutritional traits as compared to other genotypes.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 14/07/20 alle ore 11:17:40