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Author Plernchai Tangkanakul
Alternative Author Kasetsart University
TitlePreparation of mungbean starch and texture protein
ImprintBangkok : The Institute, 1998
Call# IFRPD T990228

CALL # Volume Number Month Year Barcode Status

JournalTraining program on cereals, grains, legumes and oilseed processing. 26 January - 20 February, 1998 for A.U. Ozumba / Institute of Food Research and Product Development, Kasetsart University
AbstractMungbean starch and protein isolate are processed by passing through the steps of mungbean cleaning and soaking, grinding, seperation of slurry and coarse material, sedimentation and drying of starch. Salim dessert is prepared from mungbean starch powder and mixed with water. The fresh mungbean protein isolate is used for preparation of textured protein or Kaset Protein.
Descript172-176 ; ll
NoteTP434.T72 1998
SubjectMungbean starch
Mungbean protein isolate
Kaset protein