Search Results for: Protein
beans, peas and lentils. all the varieties like chole, rajma, chana dal, black chana, sabut moong, green matar, white lobia, moong chilka, moong dhuli, urad chilka, urad sabut, urad dhuli, red masoor and more are categorised under pulses. pulses like beans, lentils and peas provide the body with protein
, rotis and dal or dal and rice are served together. there will be vegetables and other condiments that will accompany the meal, but the main course will always have rice or roti and dal. the reason for this is that a complete meal should have all the components. the proportion of carbohydrate to protein...
https://paytmmall.com/fmcg-pulses-cereals-glpid-101418
the nitrogen rate experiment included rates of , , , and kg n ha− applied with three replicates. nitrogen significantly improved the grain quality traits (wet gluten contents, zeleny sedimentation values, and maximum resistance) and dough strength (dough development time, dough stability time, and protein
weakening), especially in wheat with the glu- da allele. nitrogen increased the protein composition contents, proportions of glutenins and hmw-gss, and disulfide bond concentration in the flours of glu- da and glu- dd, and accelerated the polymerization of glutenins (appearing as glutenin macropolymer...
https://www.mdpi.com/journal/foods