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

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