Influence of carbohydrates on self-association of mung bean protein hydrolysate in the presence of amphiphilic asiatic acid
Article first published online: 26 NOV 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 5, pages 1294–1301, May 2014
How to Cite
Wongekalak, L.-O. and Hongsprabhas, P. (2014), Influence of carbohydrates on self-association of mung bean protein hydrolysate in the presence of amphiphilic asiatic acid. International Journal of Food Science & Technology, 49: 1294–1301. doi: 10.1111/ijfs.12425
- Issue published online: 11 APR 2014
- Article first published online: 26 NOV 2013
- Manuscript Accepted: 20 OCT 2013
- Manuscript Received: 12 AUG 2013
- Thailand Research Fund. Grant Number: DBG5180024
- Kasetsart University
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