Effect of processing on the amino acid composition and protein quality of mung bean seeds.

Faculty of Agriculture

Assiut University

Effect of processing on the amino acid composition and protein quality of mung bean seeds.

Research Authors
El-Rify, M.N.; El-Geddawy, M.A.H; El-Fishawy, F.A; and Abdel-Rahman, E. A.
Research Department
Department of Food Science and Technology
Research Journal
Agricultural Sciences
Research Member
El-Sayed Ali Abdel-Rahman
Research Year
2000
Research Pages
93-102