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pro vyhledávání: '"M. D. Bocarando-Guzmán"'
Autor:
M. D. Bocarando-Guzmán, Silvia Luna-Suárez, Aleida S. Hernández-Cázares, J. Andrés Herrera-Corredor, J. Valente Hidalgo-Contreras, M. A. Ríos-Corripio
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 733-747 (2022)
The physicochemical and functional properties of flour (MF) and a protein isolate (MPI) obtained from moring leaves were evaluated and compared. These properties were evaluated and compared with a commercial soybean protein isolate (SPI). MPI was obt
Externí odkaz:
https://doaj.org/article/76853b79a11b4a42b17aa2a4cef258f9
