Mashair A. Suliman
Department of Food Science and Technology,
Faculty of Agriculture, University of Khartoum, Shambat, Sudan
Abdullahi H. El Tinay
Department of Food Science and Technology,
Faculty of Agriculture, University of Khartoum, Shambat, Sudan
Abd Elmoneim O. Elkhalifa
School of Family Sciences, Ahfad University for Women, Omdurman, Sudan
Elfadil E. Babiker
Department of Food Science and Technology,
Faculty of Agriculture, University of Khartoum, Shambat, Sudan
Elhadi A.I. Elkhalil
Department of Food Science and Technology,
Faculty of Agriculture, University of Khartoum, Shambat, Sudan
How to cite this article
Mashair A. Suliman, Abdullahi H. El Tinay, Abd Elmoneim O. Elkhalifa, Elfadil E. Babiker and Elhadi A.I. Elkhalil, 2006. Solubility as Influenced by pH and NaCl Concentaration and Functional Properties of Lentil Proteins Isolate. Pakistan Journal of Nutrition, 5: 589-593.
DOI: 10.3923/pjn.2006.589.593
URL: https://scialert.net/abstract/?doi=pjn.2006.589.593
DOI: 10.3923/pjn.2006.589.593
URL: https://scialert.net/abstract/?doi=pjn.2006.589.593