PURIFICATION AND CHARACTERIZATION OF THE SURFACE ACTIVE PROTEINS OF BLACK GRAM (PHASEOLUS MUNGO)
Author:
Publisher
Wiley
Subject
Biochemistry
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1399-3011.1978.tb02872.x/fullpdf
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1. Spectrophotometric Study of the Reaction of Protein Sulfhydryl Groups with Organic Mercurials
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4. Nutritional improvement of cereals by fermentation;Critical Reviews in Food Science and Nutrition;1989-01
5. Dry beans ofPhaseolus:A review. Part 3;C R C Critical Reviews in Food Science and Nutrition;1984-01
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