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Biological techniques --- General biochemistry --- Molecular biology --- Protéine animale --- Animal protein --- Isolat protéique --- Protein isolates --- Qualité protéique --- Protein quality --- Purification --- Chromatographie --- Chromatography --- Électrophorèse --- Electrophoresis --- Isolation --- Insulation --- Membrane --- membranes --- Peptide --- peptides --- Cristallisation --- Crystallization --- Dimension --- Dimensions --- Spectrométrie --- Spectrometry --- Spectroscopie RMN --- NMR spectroscopy --- Propriété physicochimique --- chemicophysical properties --- #WDIR:vfm2 --- Dimensions. --- Proteins

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Proteines végétales. --- Proteines vegetales. --- Protéine végétale --- Plant protein --- Acide aminé --- Amino acids --- Technique analytique --- Analytical methods --- Céréale --- Cereals --- Produit céréalier --- Cereal products --- Graine oléagineuse --- oilseeds --- Légumineuse --- Legumes --- Valeur nutritive --- Nutritive value --- Qualité protéique --- Protein quality --- Teneur en protéines --- Protein content --- Besoin nutritionnel --- nutritional requirements --- men --- Animal --- animals --- Technologie --- technology --- Comportement du consommateur --- Consumer behaviour --- Activité enzymatique --- Enzyme activity --- Proteines végétales. --- Protéines végétales.

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Phaseolus vulgaris --- Protéine végétale --- Plant protein --- Qualité protéique --- Protein quality --- Digestibilité --- Digestibility --- Appétit --- Appetite --- Trouble digestif --- Digestive disorders --- Germination --- Amélioration de qualités nutritives --- nutrient improvement --- Activité enzymatique --- Enzyme activity --- Lectine --- lectins --- Globuline --- Globulins --- 636.4 --- 636.085.1 --- 635.652 --- Pigs. Swine --- Composition of feedstuffs --- French bean. Green beans. Haricot beans. Phaseolus vulgaris --- Theses --- 635.652 French bean. Green beans. Haricot beans. Phaseolus vulgaris --- 636.085.1 Composition of feedstuffs --- 636.4 Pigs. Swine

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Protéine --- proteins --- Grain --- Évaluation --- evaluation --- Mutation provoquée --- Induced mutation --- Qualité protéique --- Protein quality --- Dégradation --- degradation --- Irradiation --- irradiation --- Landbouw --- Genetische manipulatie --- Stralingen --- -Legumes --- -#IHE:BWET --- Bean family (Plants) --- Fabaceae --- Faboideae --- Leguminosae --- Lotoideae --- Papilionaceae --- Papilionatae --- Papilionoideae --- Pea family (Plants) --- Pulse crops --- Pulse family (Plants) --- Rosales --- Breadstuffs --- Cereal grains --- Cereals --- Grains --- Botany, Economic --- Field crops --- Flour --- Food --- Food crops --- Seed crops --- Agriculture --- Manipulations génétiques --- Radiations --- Mutation breeding --- -Congresses --- Legumes --- #IHE:BWET --- Mutation breeding&delete& --- Congresses --- evaluation. --- degradation. --- irradiation. --- Report

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Lathyrus sativus --- Alimentation humaine --- Human feeding --- Génotype --- genotypes --- Stress --- Facteur lié au site --- site factors --- Acide propionique --- Propionic acid --- Toxicité --- toxicity --- Trouble du système nerveux --- nervous system diseases --- Méthionine --- Methionine --- Mutation provoquée --- Induced mutation --- Sélection --- Selection --- Qualité protéique --- Protein quality --- Ethiopia --- 635.656 --- 641.1 --- 631.52 --- Peas in general. Pisum sativum --- Foodstuffs from the point of view of properties. Nutritional value --- Improvement of plant strains. Applied genetics. Selection etc. --- Theses --- 631.52 Improvement of plant strains. Applied genetics. Selection etc. --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- 635.656 Peas in general. Pisum sativum --- Methionine. --- Selection.