Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages
The physico-chemical and functional properties of mungbean protein concentrate prepared by (i) calcium sulphate precipitation (MBC-Ca) and (ii) isoelectric point precipitation (MBG-pI) containing 21.6 and 67.3% protein respectively, were compared. The solubility of the concentrates was positively...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
1996
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/3556/1/Differences_in_Functional_Properties_of_Mungbean_Protein_Concentrate_and.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|