Surface‐active principle in black gram (Phaseolus mungo) and its role in the texture of leavened foods containing the legume
- 1 June 1974
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 25 (6), 665-673
- https://doi.org/10.1002/jsfa.2740250608
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951
- Current Methods of Measuring FoamIndustrial & Engineering Chemistry Analytical Edition, 1943