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Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterization

Food chemistry, v.64 no.2, 1999년, pp.237 - 243  

Abstract AI-Helper 아이콘AI-Helper

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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참고문헌 (37)

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