Proximate and amino acid composition of cowpea (Vigna unguiculata, walp) protein concentrate prepared by isoelectric point precipitation
- 1 January 1990
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 37 (1), 61-68
- https://doi.org/10.1016/0308-8146(90)90045-6
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Chemical methods suitable for screening for protein content and quality in cowpea (Vigna unguiculata) mealsJournal of the Science of Food and Agriculture, 1974
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958