Nutritional Quality of Great Northern Bean Proteins Processed at Varying pH
- 1 July 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (4) , 1139-1143
- https://doi.org/10.1111/j.1365-2621.1988.tb13548.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Amino Acid Racemization in Alkali-Treated Food Proteins—Chemistry, Toxicology, and Nutritional ConsequencesPublished by American Chemical Society (ACS) ,1980
- Overview on the Chemical Deteriorative Changes of Proteins and Their ConsequencesPublished by American Chemical Society (ACS) ,1980
- EFFECTS OF SODIUM SALT SOLUTIONS ON THE CHEMICAL COMPOSITION AND MORPHOLOGY OF BLACK BEANS (Phaseolus vulgaris)Journal of Food Science, 1979