Tepary Bean Flour, Albumin and Globulin Fractions Functional Properties Compared with Soy Protein Isolate

✍ Scribed by A. IDOURAINE; S.B. YENSEN; C.W. WEBER

• Book ID: 108816936
• Publisher: Institute of Food Technologists
• Year: 1991
• Tongue: English
• Weight: 452 KB
• Volume: 56
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1991.tb04761.x