Extractability and functional properties of some legume proteins isolated by three different methods
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference20 articles.
1. CHEMICAL COMPOSITION OF SOME FABA BEAN CULTIVARS
2. Evaluation of Vicia faba beans as a source of protein and the influence of processing thereon. Ph.D. Thesis, Alexandria University, Egypt, 1974.
3. Conditions affecting production of a protein isolate from lupin seed kernels
4. Extraction of nitrogenous constituents fromLeguminosae spp. Comparison of solubility characteristics for different species and the effect of processing conditions on protein concentrate yield
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