Work

Functional properties and amino acid content of a protein isolate from mung bean flour*

Year: 1977

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/j.1365-2621.1977.tb00132.x

Authors: C. W. COFFMANN, V. V. GARCIAJ

Institutions: University of the Philippines Los Baños, International Rice Research Institute, Virginia Tech

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1979004391

FWCI: 2.096

Cites: 18

Cited by: 655

Related to: 10