Evaluation of quality parameters and antioxidant properties of protein concentrates and hydrolysates of hyacinth bean (Lablab purpureus)

Roy, MuktaUllah, ShakhawatAlam, MahabubIslam, Aminul2024-05-132024-05-132021Legume Science. -4 : 2 (2021), p. 1-8. -(cikkazonosító)e128. -Legume Science. - 2639-6181 2639-61812639-6181https://hdl.handle.net/2437/369910Evaluation of quality parameters and antioxidant properties of protein concentrates and hydrolysates of hyacinth bean (Lablab purpureus)folyóiratcikkopen access articlehttps://ebib.lib.unideb.hu/ebib/CorvinaWeb?action=cclfind&resultview=long&ccltext=idno+BIBFORM121117AgrártudományokÉlelmiszertudományokhttps://onlinelibrary.wiley.com/doi/10.1002/leg3.128szerzőhttp://dx.doi.org/10.1002/leg3.1282024-05-1385128386896