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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
ID Code:4845
Deposited By:ARKM Al Rashid Automasi
Deposited On:03 Nov 2008 16:00
Last Modified:03 Nov 2008 16:00

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