Critical functional properties of defatted peanut meal produced by aqueous extraction and conventional methods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03922-3.pdf
Reference42 articles.
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3. Barac M, Cabrilo S, Pesic M, Stanojevic S, Zilic S, Macej O, Ristic N (2010) Profile and functional properties of seed proteins from Six Pea (Pisum sativum) genotypes. Int J Mol Sci 11:4973–4990
4. Bunyavanich S, Rifas-Shiman SL, Platts-Mills TA, Workman L, Sordillo JE, Gillman MW et al (2014) Peanut allergy prevalence among school-age children in a US cohort not selected for any disease. J Allergy Clin Immunol 134(3):753–755
5. Cabanillas B, Cuadrado C, Rodriguez J, Hart J, Burbano C, Crespo JF, Novak N (2015) Potential changes in the allergenicity of three forms of peanut after thermal processing. Food Chem 183:18–25
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