[Definition of saponins in new sorts of pea and haricot flour their influence on foaming property of leguminous cultures].
Foam-forming properties of the leguminous cultures are directly associated with their chemical composition and first of all with the present of proteins and saponins. Basic results and parametrs of chromatographic analysis of the leguminous cultures are provided.
Artemova
E N
EN
Sychev
S N
SN
Tsareva
N I
NI
D005433:Flour / Q000032:analysis*; D005504:Food Analysis / Q000379:methods; D018532:Pisum sativum / Q000737:chemistry*; D027805:Phaseolus / Q000737:chemistry*; D012503:Saponins / Q000032:analysis* / Q000737:chemistry
D012503:Saponins