Functional properties and amino acid content of a protein isolate from mung bean flour*
- 1 October 1977
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 12 (5), 473-484
- https://doi.org/10.1111/j.1365-2621.1977.tb00132.x
Abstract
No abstract availableKeywords
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