Mashair A. Sulieman
Department of Food Science and Technology,
Faculty of Agriculture,
University of Khartoum, Khartoum North 13314, Shambat,Sudan
Amro B. Hassan
National Center for Research, Environment and Natural Resources Research Institute, P.O.Box 6096, Khartoum, Sudan
Gamaa A. Osman
National Center for Research, Environment and Natural Resources Research Institute, P.O.Box 6096, Khartoum, Sudan
Mohamed M. El Tyeb
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat,Sudan
Elhadi A.I. El Khalil
Department of Molecular Biotechnology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat,Sudan
Abdullahi H. El Tinay
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat,Sudan
Elfadil E. Babiker
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat,Sudan
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How to cite this article
Mashair A. Sulieman, Amro B. Hassan, Gamaa A. Osman, Mohamed M. El Tyeb, Elhadi A.I. El Khalil, Abdullahi H. El Tinay and Elfadil E. Babiker, 2008. Changes in Total Protein Digestibility, Fractions Content and Structure During Cooking of Lentil Cultivars. Pakistan Journal of Nutrition, 7: 801-805.
DOI: 10.3923/pjn.2008.801.805
URL: https://scialert.net/abstract/?doi=pjn.2008.801.805
DOI: 10.3923/pjn.2008.801.805
URL: https://scialert.net/abstract/?doi=pjn.2008.801.805