Formation of Protein Film from Chickpea Dha)

Mohamed, Suhaila and Abdullah, Norlia (1988) Formation of Protein Film from Chickpea Dha). Pertanika, 11 (2). pp. 327-331.

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Abstract

The optimum conditions for the formation of chickpea dhal protein film and the characteristics of the films were studied. Optimum yield of protein films was obtained form chickpea dhal at bean: water ratios of 1:5 to 1: 7 and in the pH range of 9.0 to 10. O. The chickpea protein films were darker and more brittle than soybean protein films.

Item Type:Article
ID Code:2601
Deposited By: Nur Izyan Mohd Zaki
Deposited On:16 Nov 2009 04:44
Last Modified:27 May 2013 07:02

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