Fractionation, solubility and functional properties of cowpea (Vigna unguiculata) proteins as affected by pH and/or salt concentration

Journal article

Peer reviewed

Diaeldin M Ragab, Elfadil E Babiker and Abdullahi H Eltinav

Food chemistry, Vol.84(2), pp.207-212

01/01/2004

Abstract

Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts

Biological and medical sciences

Food industries

Fruit and vegetable industries

Fundamental and applied biological sciences. Psychology

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Title: Fractionation, solubility and functional properties of cowpea (Vigna unguiculata) proteins as affected by pH and/or salt concentration
Creators - without role: Diaeldin M Ragab - University of Khartoum
Elfadil E Babiker - University of Khartoum
Abdullahi H Eltinav - University of Khartoum
Publication Details: Food chemistry, Vol.84(2), pp.207-212
Publisher: Elsevier
Identifiers: 9949015508331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article