Effect of Extrusion Temperature on the Solubility and Molecular Weight of Lentil Bean Flour Proteins Containing Low Cysteine Residues

✍ Scribed by Li, Mei; Lee, Tung-Ching

• Book ID: 126899095
• Publisher: American Chemical Society
• Year: 2000
• Tongue: English
• Weight: 143 KB
• Volume: 48
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf990328f