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Fractionation, solubility and functional properties of wheat bran proteins as influenced by pH and/or salt

Wisal H Idris1, Elfadil E Babiker, Abdullahi H El Tinay

  • 1University of Khartoum, Faculty of Agriculture, Department of Food Sciene and Technology, Khartoum North, P.O. Box 32, Shambat, Sudan.

Die Nahrung
|January 20, 2004
PubMed

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