FUNCTIONAL-PROPERTIES OF 4 TYPES OF MUNG BEAN FLOUR

[1] HEAT INACTIVATION OF TRYPSIN-INHIBITOR, LIPOXYGENASE AND UREASE IN SOYBEANS - EFFECT OF ACID AND BASE ADDITIVES [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1973, 50 (05) : 137 - 141

[2] BRISKEY EJ, EVALUATION NOVEL PRO, P303

[3] Visualization of protein fold space via nonmetric multidimensional scaling [J]. PROTEIN AND PEPTIDE LETTERS, 2005, 12 (05) : 473 - 475

[4] DISPERSIBILITY AND ISOLATION OF PROTEINS FROM LEGUME FLOURS [J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1974, 7 (04): : 256 - 259

[5] GELATION AND THICKENING PHENOMENA OF VEGETABLE PROTEIN PRODUCTS [J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (04) : 805 - 807

[6] GRACZA R, 1959, CEREAL CHEM, V36, P465

[7] HORWITZ W, 1970, OFFICIAL METHODS ANA, P211

[8] NUTRIENTS IN SEEDS AND SPROUTS OF ALFALFA, LENTILS, MUNG BEANS AND SOYBEANS [J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (05) : 1008 - 1009

[9] LAWHON JT, 1971, J FOOD SCI, V39, P372

[10] CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (02) : 368 - 370

[1] HEAT INACTIVATION OF TRYPSIN-INHIBITOR, LIPOXYGENASE AND UREASE IN SOYBEANS - EFFECT OF ACID AND BASE ADDITIVES [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1973, 50 (05) : 137 - 141

[2] BRISKEY EJ, EVALUATION NOVEL PRO, P303

[3] Visualization of protein fold space via nonmetric multidimensional scaling [J]. PROTEIN AND PEPTIDE LETTERS, 2005, 12 (05) : 473 - 475

[4] DISPERSIBILITY AND ISOLATION OF PROTEINS FROM LEGUME FLOURS [J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1974, 7 (04): : 256 - 259

[5] GELATION AND THICKENING PHENOMENA OF VEGETABLE PROTEIN PRODUCTS [J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (04) : 805 - 807

[6] GRACZA R, 1959, CEREAL CHEM, V36, P465

[7] HORWITZ W, 1970, OFFICIAL METHODS ANA, P211

[8] NUTRIENTS IN SEEDS AND SPROUTS OF ALFALFA, LENTILS, MUNG BEANS AND SOYBEANS [J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (05) : 1008 - 1009

[9] LAWHON JT, 1971, J FOOD SCI, V39, P372

[10] CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (02) : 368 - 370