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Effect of thermal processing on protein solubility of green gram (Phaseolus aureus) legume cultivars
Green gram legume cultivars were analyzed for their protein solubility profile by fractionation in the raw form and also after heat processing. The results indicated that globulin fractions, which are present in major amounts that ranged from 79.5 to 85.4 % significantly decreased after the heat tre...
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| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2013
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348294/ https://ncbi.nlm.nih.gov/pubmed/25745224 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1149-x |
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