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NTIS 바로가기Food chemistry, v.64 no.2, 1999년, pp.237 - 243
AbstractTwo types of protein isolates were prepared from ground chickpea seeds by alkaline extraction, with (Isolate-B) and without (Isolate-A) sodium sulphite, and acid precipitation of the proteins at the isoelectric point (pI 4.3). The percentage of protein recovered from chickpea flour in the pr...
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