๐”– Bobbio Scriptorium
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RELATIONSHIP BETWEEN PROPERTIES OF DRY AND KCOOKED FABA BEANS (VICIA FABA L.)

โœ Scribed by A. M. EL-TABEY SHEHATA; M. M. El-RUBY; A. S. MESSALLAM


Book ID
111341201
Publisher
John Wiley and Sons
Year
1985
Tongue
English
Weight
396 KB
Volume
7
Category
Article
ISSN
0146-9428

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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