Tepary Bean Flour, Albumin and Globulin Fractions Functional Properties Compared with Soy Protein Isolate
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb04761.x/fullpdf
Reference31 articles.
1. Tepary Bean Starch. Part I. Physico-chemical Properties
2. Les Caractéristiques de la Gélification d'Isolat Protéique du Soja
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