January 10, 2013
View Full PaperComparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut
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Abstract
All protein isolates were important sources of proteins with high lysine content. Isolates from different legumes showed slight differences in physiochemical and thermal properties. Those isolates can be used as proteinaceous ingredients in a variety of food products such as salad dressing, meat products and desserts.