Physicochemical and functional properties of proteins isolated from local beans of Turkey
Rukiye Gundogan, Aslı Can Karaça
Topics & Concepts
SolubilityAmino acidChemistryPhenylalanineMethionineLeucineLysineComposition (language)Food scienceEmulsionDenaturation (fissile materials)ChromatographyBiochemistryNuclear chemistryOrganic chemistryPhilosophyLinguisticsProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis