Functional properties and nutritional quality of acetylated and succinylated mung bean protein isolate
作者： Tarek A El-Adawy
DOI: 10.1016/S0308-8146(00)00079-0
关键词:
摘要: Mung bean protein isolate was acylated to various degrees by acetic and succinic anhydrides. Changes in functional properties (protein solubility index in different solutions, water and …
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