Effect Of PH On Properties Of Mung Bean (Vigna Radiata) Protein Isolate Films.

Abdul Aziz, Assoc.Prof Dr Noor Azizah and A, Ruzita and M.N., Nasriyanti (2006) Effect Of PH On Properties Of Mung Bean (Vigna Radiata) Protein Isolate Films. Project Report. Universiti Sains Malaysia.

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    Abstract

    Mung bean protein isolate was prepared from mung bean (Vigna radiata) flour by extraction with lN NaOH and precipitated at pH 4 with lN HCl.

    Item Type: Monograph (Project Report)
    Subjects: T Technology > TP Chemical Technology > TP368-456 Food processing and manufacture
    Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology)
    Depositing User: ARKM Al Rashid Automasi
    Date Deposited: 03 Nov 2008 16:00
    Last Modified: 13 Jul 2013 11:07
    URI: http://eprints.usm.my/id/eprint/4845

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