𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Salt- and pH-induced functional changes in protein concentrate of edible green seaweedEnteromorphaspecies

✍ Scribed by Ganesan Kandasamy; Suresh Kumar Karuppiah; Peddi Venkata Subba Rao


Book ID
107666058
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
281 KB
Volume
78
Category
Article
ISSN
0919-9268

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


Fractionation, solubility and functional
✍ Idris, Wisal H. ;Babiker, Elfadil E. ;El Tinay, Abdullahi H. πŸ“‚ Article πŸ“… 2003 πŸ› John Wiley and Sons 🌐 English βš– 882 KB

## Abstract The content, fractionation, solubility and functional properties of wheat bran proteins as well as the effects of pH and/or NaCl concentration on some of these functional properties were investigated. The protein content of the bran was found to be 16.80%. Albumin and glutelin are the m