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pH, TEMPERATURE AND HYDRATION KINETICS OF FABA BEANS (VICIA FABA L.)

โœ Scribed by NANOR HALADJIAN; RIMA FAYAD; IMAD TOUFEILI; SOSSY SHADAREVIAN; MOATASIM SIDAHMED; ELIAS BAYDOUN; MUKUND KARWE


Book ID
111340319
Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
467 KB
Volume
27
Category
Article
ISSN
0145-8892

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Proteins from faba beans (Vicia faba L.)
โœ Schmandke, H. ๐Ÿ“‚ Article ๐Ÿ“… 1986 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 220 KB

it was demonstrated the unfolding of the protein structure by acetylation of faba bean protein isolate. The corresponding changes with regard to the flow, emulsifying and gelifying behaviour of aqueous protein solutions are described. Acetylation of proteins causes modifications of functional prope