Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages

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Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages

The physico-chemical and functional properties of mungbean protein concentrate prepared by (i) calcium sulphate precipitation (MBC-Ca) and (ii) isoelectric point precipitation (MBG-pI) containing 21.6 and 67.3% protein respectively, were compared. The solubility of the concentrates was positively...

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Bibliographic Details
Main Authors:	Mohamed, Suhaila, Bakar, Jamilah, Abd. Hamid, Norhashimah
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia Press 1996
Online Access:	http://psasir.upm.edu.my/id/eprint/3556/ http://psasir.upm.edu.my/id/eprint/3556/1/Differences_in_Functional_Properties_of_Mungbean_Protein_Concentrate_and.pdf

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