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 SM ISO690:2012GUTIUM, Olga. Influence of some technological factors on digestibility in vitro of chickpeas seeds proteins. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 370-371. ISBN 978-9975-87-428-1. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Modern Technologies in the Food Industry Vol.1, 2012 |
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Conferința "Modern Technologies in the Food Industry" 1, Chişinău, Moldova, 1-3 noiembrie 2012 | ||||||
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| Pag. 370-371 | ||||||
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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%. |
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| Cuvinte-cheie chickpeas, Digestibility, technological factors |
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