CHEMICAL AND FUNCTIONAL PROPERTIES OF PROTEIN ISOLATE FROM COWPEA (Vigna Unguiculata)
Cowpea (Vigna unguiculata) is potentially used as food ingredient since it has high protein content around 25%. This study was focused on the observation of the chemical and functional properties of cowpea protein isolate (CPI) compared to the chemical and functional properties of soy protein isolat...
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| Main Authors: | , , , |
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| Format: | Academic Paper |
| Published: |
2016-09-05T06:08:10Z.
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| Subjects: | |
| Online Access: | Get Fulltext |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |