Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1298-6.pdf
Reference42 articles.
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3. Barac M, Stanojevic S, Jovanović S, Pesic M (2004) Soy protein modification- a rewiev. Acta Period Technol 35:3–17
4. Barac MB, Jovanovic ST, Stanojevic SP, Pesic MB (2006) Effect of limited hydrolysis on traditional soy protein concentrate. Sensors 6:1087–1101
5. Barac M, Cabrilo S, Pesic M, Stanojevic S, Ristic N (2010) Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes. Int J Mol Sci 11:4973–4990
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