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Relation between conformation and surface hydrophobicity of pea (Pisum sativum L.) globulins

✍ Scribed by Gueguen, J.


Book ID
126051753
Publisher
American Chemical Society
Year
1989
Tongue
English
Weight
755 KB
Volume
37
Category
Article
ISSN
0021-8561

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Cooking tests (single pea puncture), phytic acid analyses, water absorption and 45Ca diffusion experiments have been performed on individual peas selected from two samples of field peas (Pisum sativum L.). One sample (Avion brand) was judged by the supplier to have good cooking qualities and the oth