Search Results - "Khatib, K.A"
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1
Characterization and Functional Properties of Soy β-Conglycinin and Glycinin of Selected Genotypes
Published in Journal of food science (01-10-2002)“…The principal soy storage proteins, β-conglycinin and glycinin, may provide valuable functionality as food ingredients. These soy protein fractions were…”
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Journal Article -
2
characterization of soybean varieties by fluorescence spectroscopy
Published in International journal of food science & technology (01-05-2005)“…Fluorescence spectroscopy was used to differentiate between β-conglycinin (βC) and glycinin (G) fractions that were isolated from four food grade soybean…”
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Journal Article