Effect of ultrasound on physicochemical, functional and antioxidant properties of red kidney bean (Phaseolus vulgaris L.) proteins extract
Farjana Yeasmin, Priyanka Prasad, Jatindra K. Sahu
Topics & Concepts
SonicationChemistryAntioxidantFood scienceDPPHFerricSolubilityPhaseolusPhenolChromatographyBiochemistryOrganic chemistryBotanyBiologyProteins in Food SystemsPhytase and its ApplicationsMicroencapsulation and Drying Processes