COMPARATIVE STUDIES ON THE NITROGEN SOLUBILITY OF MUNG BEANS, PEA BEANS AND RED KIDNEY BEANS
- 1 May 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (3) , 318-320
- https://doi.org/10.1111/j.1365-2621.1970.tb12174.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Solubility, amino acid composition, and biological evaluation of protein isolated from leguminous seedsJournal of Agricultural and Food Chemistry, 1969
- Protein Isolation, Extraction and Precipitation of Nitrogenous Constituents of Dry Navy Beans (Phaseolus vulgaris).Journal of Agricultural and Food Chemistry, 1963
- Seed Protein Solubility, Comparison of Solubility Characteristics of Selected Seed ProteinsJournal of Agricultural and Food Chemistry, 1959
- Peptization of Soybean Proteins Extraction of Nitrogenous Constituents from Oil-Bases with and Without Added SlatsIndustrial & Engineering Chemistry, 1938
- Peptization of Soybean Proteins. The Effect of Neutral Salts on the Quantity of Nitrogenous Constituents Extracted from Oil-Free MealJournal of the American Chemical Society, 1938