The Encyclopedia Americana (1920)/Legumin
LEGUMIN, or vegetable casein, a protein substance analogous to the casein of milk, obtained from beans, pease, lentils, vetches and other leguminous seeds; the principle of the Leguminosæ.
Edition of 1920. See also Legumin on Wikipedia, and the disclaimer.
LEGUMIN, or vegetable casein, a protein substance analogous to the casein of milk, obtained from beans, pease, lentils, vetches and other leguminous seeds; the principle of the Leguminosæ.