Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate: influence of pH and NaCl on physicochemical and functional properties

Author： Aluko R.E.   Yada R.Y.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.53, Iss.3, 1995-01, pp. : 259-265

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