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documento electrónico

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

C.W. COFFMANN, Autor ; V.V. GARCIA, Autor | 1977

A protein isolate was prepared from mung bean flour by extraction with 0.001 N NaOH, precipitation at pH 4.5, neutralization of the dispersed precipitate to pH 6.8-7.0, and subsequent freeze drying. The isolate’s amino acid composition was deter[...]

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