Author:
Jain Ankit,Subramanian R.,Manohar B.,Radha C.
Funder
Department of Biotechnology , Ministry of Science and Technology
Publisher
Springer Science and Business Media LLC
Reference36 articles.
1. Adebiyi AP, Adebiyi AO, Ogawa T, Muramoto K (2007) Preparation and characterization of high-quality rice bran proteins. J Sci Food Agric 87:1219–1227
2. AOAC (2005) International methods 925.10. In: Official methods of analysis of association of official analytical chemists, 18th edn. Washington
3. Arrese EL, Sorgentini DA, Wagner JR, Anon MC (1991) Electrophoretic, solubility and functional properties of commercial soy protein isolates. J Agric Food Chem 39:1029–1032
4. Che J, Su B, Tang B et al (2017) Apparent digestibility coefficients of animal and plant feed ingredients for juvenile Pseudobagrus ussuriensis. Aquac Nutr.
https://doi.org/10.1111/anu.12481
5. Damodaran S (1996) Amino acids, peptides and proteins. In: Food chemistry, 3rd edn. CRC Press, pp 321–329
Cited by
40 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献