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Found 2 from your keywords: author=Onyango, Elisha
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Legume Protein: Properties and Extraction for Food Applications
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Onyango, Elisha

https://mts.intechopen.com/articles/show/title/legume-protein-properties-and-extraction-for-food-applicationsGrain legumes are important sources of protein for nutritional and techno-functional applications. Their protein content is 18-50% protein on dry matter basis. Most of the protein is of the storage type, of which 70% are globulins. The globulin proteins are mainly legumins and vicilins, …

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Legume Protein: Properties and Extraction for Food Applications
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Onyango, Elisha

Grain legumes are important sources of protein for nutritional and techno-functional applications. Their protein content is 18-50% protein on dry matter basis. Most of the protein is of the storage type, of which 70% are globulins. The globulin proteins are mainly legumins and vicilins, which are also known as 7S and 11S globulins, respectively. Sev…

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978-1-80356-914-7
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