1. Basic concept of Crude protein and soluble protein?
2. Is lowry et al 1951 method used for estimation of Total soluble protein content in mungbean??
3. If method has been changed then value will be changed or not ??
i.e, Means if we followed bradford method 1976
4. What is its Normal range of total soluble protein in mungbean??
5. What is its Unit - mg/gm fresh weight or percentage ( % )
6. Is there any conversion factor between crude protein content to total soluble protein content in mungbean ??