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GrainGenes Reference Report: NAH-47-425

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Reference	NAH-47-425
Title	Fractionation, solubility and functional properties of wheat bran proteins as influenced by pH and/or salt concentration
Journal	Nahrung-Food
Year	2003
Volume	47
Pages	425-429
Author	Idris WH Babiker EE El Tinay AH
Keyword	[ Hide all but 1 of 18 ] bean flour bran density emulsion fat binding-capacity food functional properties high-salt isolate peanut flour ph physicochemical properties protein protein content stability values wheat bran wheat bran proteins

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