✦ LIBER ✦

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

✍ Scribed by C. W. COFFMANN; V. V. GARCIAJ

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Tepary Bean Flour, Albumin and Globulin

✍ A. IDOURAINE; S.B. YENSEN; C.W. WEBER 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 452 KB

AMINO ACID COMPOSITION OF HIGH PROTEIN F

✍ Y. O. HANG; K. H. STEINKRAUS; L. R. HACKLER 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 201 KB

Functionality of Flours, Protein Fractio

✍ F. W. SOSULSKI; AR. McCURDY 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 624 KB

Amino acid profile, protein digestibilit

✍ Saka O. Gbadamosi; Sumbo H. Abiose; Rotimi E. Aluko 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 659 KB

Some physicochemical and antinutritional

✍ David Betancur-Ancona; Santiago Gallegos-Tintoré; América Delgado-Herrera; Virgi 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 149 KB

Chemical composition, amino acid analysi

✍ Oshodi, A. A. ;Ipinmoroti, K. O. ;Fagbemi, T. N. 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 42 KB 👁 2 views