ISOLATION AND IN VITRO HYDROLYSIS OF GLOBULIN G1 FROM LENTILS (LENS CULINARIS, MEDIK)
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1995.tb00525.x/fullpdf
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1. STABILITY OF TERTIARY STRUCTURE OF PHASEOLIN OF RED KIDNEY BEAN (PHASEOLUS VULGARIS) AS LIMITING FACTOR IN PROTEOLYSIS
2. Protein subunits and amino acid composition of wild lentil
3. Composition and Quality of Lentil (Lens culinaris Medik): A Review
4. In Vitro Hydrolysis of Pea, Faba Bean and Lentil Meals and Isolated Protein Fractions by Pepsin and Trypsin
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