Functional properties and amino acid content of a protein isolate from mung bean flour*

There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

Related collections

Most cited references 1

Record: found
Abstract: not found
Article: not found

FUNCTIONAL EVALUATION OF PROTEIN IN FOOD SYSTEMS

E.J. Briskey (1970)

0 comments Cited 2 times – based on 0 reviews      Review now

Bookmark

All references

Author and article information

Journal

Title: International Journal of Food Science & Technology

Publisher: Wiley-Blackwell

ISSN: 09505423

ISSN (Electronic): 13652621

Publication date Created: October 1977

Publication date (Print): June 2007

Volume: 12

Issue: 5

Pages: 473-484

Article

DOI: 10.1111/j.1365-2621.1977.tb00132.x

SO-VID: dff21bb0-3152-405f-b8be-c53ea4d80b59

License:

http://doi.wiley.com/10.1002/tdm_license_1.1

History

Data availability:

Comments

Comment on this article

scite_

Cited by 47

See all cited by

Most referenced authors 1

E.J. Briskey

See all reference authors