Protein isolates were prepared from mung bean (Phaseolus aureus) Β―our by two different methods, ie by traditional alkaline water extraction/isoelectric precipation and by micellisation, and studied with regard to chemical composition and protein fractional distribution. Micellisation decreased the p
β¦ LIBER β¦
PREPARATION AND EVALUATION OF MUNG BEAN PROTEIN ISOLATES
β Scribed by LILIAN U. THOMPSON
- Book ID
- 108802639
- Publisher
- Institute of Food Technologists
- Year
- 1977
- Tongue
- English
- Weight
- 531 KB
- Volume
- 42
- Category
- Article
- ISSN
- 0022-1147
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