CHEMISTRY OF DRY BEAN PROTEINS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1982.tb00654.x/fullpdf
Reference87 articles.
1. PURIFICATION OF MITOGENIC PROTEINS DERIVED FROM Phaseolus vulgaris: ISOLATION OF POTENT AND WEAK PHYTOHEMAGGLUTININS POSSESSING MITOGENIC ACTIVITY
2. Utilization of L-Methionine Sulfoxide, L-Methionine Sulfone and Cysteic Acid by the Weanling Rat
3. Navy (haricot)-bean (Phaseolus vulgaris) lectin. Isolation and characterization of two components from a toxic agglutinating extract
4. NUTRIFICATION OF DRY BEAN (Phaseolus vulgaris, L.) BY METHIONINE INFUSION
5. INFLUENCE OF TIME AND CONDITIONS OF STORAGE ON TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF A DRY BEAN (Phaseolus vulgaris, L.) VARIETY ROSINHA G2
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1. Composition and Functional Properties of Saline-Soluble Protein Concentrates Prepared from Four Common Dry Beans (Phaseolus vulgaris L.);Journal of the American Oil Chemists' Society;2018-08
2. Composition of Processed Dry Beans and Pulses;Dry Beans and Pulses Production, Processing and Nutrition;2012-10-10
3. Effect Of Processing On Protein Nutrient Value;Food Protein Analysis;2002-05-24
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5. Trypsin Inhibitor Activity In Vitro Digestibility and Sensory Quality of Meat-Like Yuba Products as Affected by Processing;Journal of Food Science;2002-04
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