Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment

Published 2008 View Full Article

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Title
Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 110, Issue 4, Pages 938-945
Publisher
Elsevier BV
Online
2008-03-21
DOI
10.1016/j.foodchem.2008.02.090

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