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...
Gorde:
| Egile Nagusiak: | , , |
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| Formatua: | Artikulua |
| Hizkuntza: | English |
| Argitaratua: |
Universiti Putra Malaysia Press
1996
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| Sarrera elektronikoa: | http://psasir.upm.edu.my/id/eprint/3556/1/Differences_in_Functional_Properties_of_Mungbean_Protein_Concentrate_and.pdf |
| Etiketak: |
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