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Extraction and Characterization of Beta-Viginin Protein Hydrolysates from Cowpea Flour as a New Manufacturing Active Ingredient

AuthID
P-00X-5QA

Author(s)

Almeida, TS

Souza, CAD

Silva, MBDE

Batista, FPR

Ferreira, ES

Santos, ALS

Silva, LN

Melo, CR

Bani, C

Bianconi, ML

Cardoso, JC

De Albuquerque-Junior, RLC

Barbosa, RD

Pereira, MM

Souto, EB

Soares, CMF

Severino, P

Document Type

Article

Year published

2022

Published

in TECHNOLOGIES, ISSN: 2227-7080

Volume: 10, Issue: 4, Pages: 89 (12)

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Scopus^®

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Metadata
Sources

Publication Identifiers

DOI: 10.3390/technologies10040089

SCOPUS: 2-s2.0-85147754105

Wos: WOS:000845251100001

Source Identifiers

ISSN: 2227-7080

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Extraction and Characterization of Beta-Viginin Protein Hydrolysates from Cowpea Flour as a New Manufacturing Active Ingredient

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Extraction and Characterization of Beta-Viginin Protein Hydrolysates from Cowpea Flour as a New Manufacturing Active Ingredient

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