FUNCTIONAL ROLE OF THE ARABINOGALACTAN QF BLACK GRAM (Phaseolus mungo) IN THE TEXTURE OF LEAVENED FOODS (STEAMED PUDDINGS)
- 1 September 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (5) , 1310-1313
- https://doi.org/10.1111/j.1365-2621.1979.tb06426.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Isolation and characterization of arabino-galactan from black gram (phaseolus mungo)Journal of Agricultural and Food Chemistry, 1978
- PURIFICATION AND CHARACTERIZATION OF THE SURFACE ACTIVE PROTEINS OF BLACK GRAM (PHASEOLUS MUNGO)International Journal of Peptide and Protein Research, 1978
- Surface‐active principle in black gram (Phaseolus mungo) and its role in the texture of leavened foods containing the legumeJournal of the Science of Food and Agriculture, 1974