Comparison Of Properties Of Mung Bean (Vigna Radiata) Protein Isolate Films At Different PH.

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

[img]
Preview
PDF
Download (1434Kb) | Preview

    Abstract

    Mung bean protein isolate was prepared from mung bean (Vigna radiata) flour by extraction with 1N NaOH and precipitated at pH 4 with 1N HCI.

    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 16:06
    Last Modified: 13 Jul 2013 11:07
    URI: http://eprints.usm.my/id/eprint/4846

    Actions (login required)

    View Item
    Share