NDLI: Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility

Content Provider	Scilit
Author	Osman, Nuha M. Ahmed, Isam A. Mohamed Babiker, Elfadil E.
Copyright Year	2009
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2009.02111.x/pdf
Ending Page	132
Page Count	9
Starting Page	124
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.2009.02111.x
Journal	International Journal of Food Science & Technology
Issue Number	1
Volume Number	45
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2009-12-11
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Agriculture and Animal Production Protein Digestibility Protein Fractions
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility