FUNCTIONAL ROLE OF THE ARABINOGALACTAN QF BLACK GRAM (Phaseolus mungo) IN THE TEXTURE OF LEAVENED FOODS (STEAMED PUDDINGS)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb06426.x/fullpdf
Reference4 articles.
1. Surface-active principle in black gram (Phaseolus mungo) and its role in the texture of leavened foods containing the legume
2. PURIFICATION AND CHARACTERIZATION OF THE SURFACE ACTIVE PROTEINS OF BLACK GRAM (PHASEOLUS MUNGO)
3. Isolation and characterization of arabino-galactan from black gram (phaseolus mungo)
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