NUTRITIONAL POTENTIAL AND FUNCTIONAL PROPERTIES OF TEMPE PRODUCED FROM MIXTURES OF DIFFERENT LEGUMES 1: Chemical constituents of legume mixtures and their tempe
Nassar, A., Mubarak, A., El-Beltag, A. (2007). NUTRITIONAL POTENTIAL AND FUNCTIONAL PROPERTIES OF TEMPE PRODUCED FROM MIXTURES OF DIFFERENT LEGUMES 1: Chemical constituents of legume mixtures and their tempe. EKB Journal Management System, 58(1), 21-27. doi: 10.21608/ejarc.2007.217292
A. G. Nassar; A. E. Mubarak; A. E. El-Beltag. "NUTRITIONAL POTENTIAL AND FUNCTIONAL PROPERTIES OF TEMPE PRODUCED FROM MIXTURES OF DIFFERENT LEGUMES 1: Chemical constituents of legume mixtures and their tempe". EKB Journal Management System, 58, 1, 2007, 21-27. doi: 10.21608/ejarc.2007.217292
Nassar, A., Mubarak, A., El-Beltag, A. (2007). 'NUTRITIONAL POTENTIAL AND FUNCTIONAL PROPERTIES OF TEMPE PRODUCED FROM MIXTURES OF DIFFERENT LEGUMES 1: Chemical constituents of legume mixtures and their tempe', EKB Journal Management System, 58(1), pp. 21-27. doi: 10.21608/ejarc.2007.217292
Nassar, A., Mubarak, A., El-Beltag, A. NUTRITIONAL POTENTIAL AND FUNCTIONAL PROPERTIES OF TEMPE PRODUCED FROM MIXTURES OF DIFFERENT LEGUMES 1: Chemical constituents of legume mixtures and their tempe. EKB Journal Management System, 2007; 58(1): 21-27. doi: 10.21608/ejarc.2007.217292

NUTRITIONAL POTENTIAL AND FUNCTIONAL PROPERTIES OF TEMPE PRODUCED FROM MIXTURES OF DIFFERENT LEGUMES 1: Chemical constituents of legume mixtures and their tempe

Egyptian Journal of Agricultural Sciences
Volume 58, Issue 1, January 2007, Page 21-27  XML PDF (393.12 K)
Document Type: Research articles
DOI: 10.21608/ejarc.2007.217292
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Authors
A. G. Nassar1; A. E. Mubarak2; A. E. El-Beltag3
1Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Assiut, Egypt.
2Home Economics Department, Faculty of Specific Education, Menofiya University, Ashmoon, Egypt.
3Food Science and Technology Department, Faculty of Agriculture, Menofiya University,
Keywords
Chemical composition; chick pea; faba bean; lupine; peas; raffinose; stachyose; tempe
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