Effect of disintegration wave grinding on fractional protein and amino acid composition of chickpea
https://doi.org/10.20914/2310-1202-2013-1-94-97
Abstract
The study of fractional changes and amino acid composition of proteins in the application of chickpea disintegration wave grinding. Comparative analysis of six varieties of chickpea before and after grinding.
About the Authors
G. O. Magomedov
Воронеж. гос. ун-т инж. технол.
Russian Federation
Russian Federation
M. K. Sadigova
Russian Federation
S. I. Lukina
Russian Federation
V. Y. Kustov
ИП «Кустов В. Ю.»
Russian Federation
Russian Federation
References
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4. 4 Golubeva, L. V. Study of physical and chemical properties of chickpea for the creation of new dairy products [Text] / L. V. Golubeva, L. G. Kirillova, T. S. Kornienko, S. V. Zhdanov // Storage and processing of agricultural products. - 2008. - № 7. - P. 71-72.
5. 5 Komarov, V. I. Dominant role of microwave radiation in the SHF and EHF bifurcation ofthe state of disintegration-wave conversion of organic products and minerals [Text] / V. I. Komarov, V. Y. Kustov, M. K. Sadigova, E. D. Chertov, S. V. Shishov / Bulletin of the Saratov state agrarian university.named after N. I. Vavilov. – 2012. - № 5. - P. 60-63. 97
Review
For citations:
Magomedov G.O., Sadigova M.K., Lukina S.I., Kustov V.Y. Effect of disintegration wave grinding on fractional protein and amino acid composition of chickpea. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(1):94-97. (In Russ.) https://doi.org/10.20914/2310-1202-2013-1-94-97
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