Effect of thermal processing on protein solubility of green gram (Phaseolus aureus) legume cultivars

Journal of Food Science and Technology

Volumn 52, Issue 3, 2015, Pages 1552-1560

  Sashikala, V B ^a   Sreerama, Y N ^a   Pratape, V M ^a   Narasimha, H V ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Albumins; Cooking; Globulins; Green gram; Prolamines; Protein solubility

Indexed keywords

COOKING; ELECTROPHORESIS; HEAT TREATMENT; PHOSPHORUS; SOLUBILITY;

ALBUMINS; GLOBULINS; GREEN GRAM; PROLAMINES; PROTEIN SOLUBILITY;

PROTEINS;

EID: 84924224229     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1149-x     Document Type: Article

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