Functional Properties of the Great Northern Bean (Phaseolus...

Journal of Food Science 1981 Vol. 46; Iss. 1

Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties

S. K. SATHE, D. K. SALUNKHE
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Volume:
46
Year:
1981
Language:
english
Pages:
11
DOI:
10.1111/j.1365-2621.1981.tb14533.x
File:
PDF, 689 KB
english, 1981
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