Effect of soaking and germination on approximate composition and certain characterize of isolate protein (solubility and degree of hydrolysis) Of mung bean Vigna radiate
Four groups of local mung bean Vigna radiate were soaked for 24h. Three of these were germinated for 1, 2 and 3 days at room temperature 23˚Cusing wet cloths between technique while the fourth was depending as a soaking sample in addition to control treatment without soaking. Approximate chemical c...
Tallennettuna:
| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Al-Nahrain University/ Biotechnology Research Center
2014-12-01
|
| Sarja: | مجلة مركز بحوث التقنيات الاحيائية |
| Aiheet: | |
| Linkit: | https://www.jobrc.org/index.php/jobrc/article/view/376 |
| Tagit: |
Ei tageja, Lisää ensimmäinen tagi!
|