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Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes

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Figure

Figure 1 Protein extraction from defatted ground mustard cakes by aqueous sodium hydroxide solutions as a function of pH (All data are the average of three replicate independent experiments and the standard deviation was calculated using one-way ANOVA).
Table 3 The composition of amino acids in black and yellow mustard cake protein isolates

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