SOLUBILIZATION AND FUNCTIONAL PROPERTIES OF MOTH BEAN (VIGNA ACONITIFOLIA (Jacq.) Marechal AND HORSE GRAM (MACROTYLOMA UNIFLORUM (Lam.) Verdc. PROTEINS-Reference-Cited by-同舟云学术

SOLUBILIZATION AND FUNCTIONAL PROPERTIES OF MOTH BEAN (VIGNA ACONITIFOLIA (Jacq.) Marechal AND HORSE GRAM (MACROTYLOMA UNIFLORUM (Lam.) Verdc. PROTEINS

Published:1984-09 Issue:3 Volume:8 Page:229-235
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochemistry

Author:

BORHADE V. P.,KADAM S. S.,SALUNKHE D. K.

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1984.tb00326.x/fullpdf

Reference17 articles.

1. Functional and electrophoretic characteristics of succinylated peanut flour protein

2. H. D. CHAPMAN, and P. E. PRATT, 1961 . In Methods of Analysis for Soils Plants and Water . Univ. Calif., Berkeley, Div. Agric. Sci.pp169 .

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

4. FAO , 1972 . Food Composition tables for use in East Asia , Food and Agriculture Organization of the United Nations, pp78 . Rome, Italy.

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