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...
Сохранить в:
Главные авторы: | , , |
---|---|
Формат: | Статья |
Язык: | English |
Опубликовано: |
Universiti Putra Malaysia Press
1996
|
Online-ссылка: | http://psasir.upm.edu.my/id/eprint/3556/1/Differences_in_Functional_Properties_of_Mungbean_Protein_Concentrate_and.pdf |
Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|