Functional properties and amino acid content of a protein isolate from mung bean flour*-Reference-Cited by-同舟云学术

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Functional properties and amino acid content of a protein isolate from mung bean flour*

Published:2007-06-28 Issue:5 Volume:12 Page:473-484
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

COFFMANN C. W.,GARCIAJ V. V.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb00132.x/fullpdf

Reference32 articles.

1. FISH PROTEIN CONCENTRATE FOAM

2. Bhumiratana , A. Nondasuta , A. 1969 Report on protein food development project.

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