Physicochemical and functional properties of albumin, globulin and glutelin fractions of green lentil seed
Author:
Affiliation:
1. Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
2. The Richardson Centre for Functional Foods and Nutraceuticals University of Manitoba Winnipeg Manitoba Canada
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15608
Reference67 articles.
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4. Polypeptide composition and functional properties of African yam bean seed (Sphenostylis stenocarpa) albumin, globulin and protein concentrate
5. Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils
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