Changes in Total Protein Digestibility, Fractions Content and Structure During Cooking of Lentil Cultivars

Supplementation and Cooking of Pearl Millet: Changes in Protein Fractions and Sensory Quality

Pearl millet and soybean flour were used in this study. Investigation showed that the major fraction of pearl millet protein was the prolamin followed by globulin and glutelin, while that of soybean was the globulin followed by glutelin and lesser amounts of albumin and prolamin. Cooking of pearl millet or soybean was found to decrease the globulin and true-prolamin fractions, while the prolami...

the role of total nitrogen content of leaves in temperature sensitivity of barley cultivars to puccinia hordei and changes in nitrogen content occurring during development of the disease

the total nitrogen content of three barley cultivars: cehada capa (resistant at 25ac), cl 1243 (resistant at 5°c) and rika 1 (susceptible at all temperatures) to puccinia hordei was determined and compared in healthy and infected plants at 5° and 26°c. the results indicate that the total nitrogen content of cv. cehada capa leaves was greater than that of cl 1243 and rika 1 and that of cl 12...

effectiveness of hedstroum files and rotary k3 instruments in removal of obturation materials during retreatment in curved canals

چکیده ندارد.

Effect of urea foliar feeding on grain protein content and quality in two winter wheat cultivars

Forage yield and protein content of five sudangrass cultivars in ahwaz