The prospects of leaf protein as a human food ‐ and a close look at alfalfa1
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408397409527169
Reference35 articles.
1. Preservation of leaf protein preparations by air drying
2. A preliminary study of the agronomic factors affecting the yield of extractable leaf protein
3. Extractability and solubility of leaf protein
4. Borgstrom, G. 1968.Principles of Food Science, Vol. 2, 433New York: Macmillan.
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1. Green Biomass-Based Protein for Sustainable Feed and Food Supply: An Overview of Current and Future Prospective;Life;2023-01-22
2. Effects of alfalfa meal on quality and function of pork meatballs;Food Science & Nutrition;2022-04-05
3. EXTRACTION OF PROTEIN FROM CHLOROPLASTS ISOLATED FROM ALFALFA LEAF;Journal of Food Biochemistry;1980-02
4. Quantities and quality of protein extracted from pasture herbage using heat precipitation or ultrafiltration procedures;Journal of the Science of Food and Agriculture;1980-02
5. SEASONAL VARIATIONS IN PROTEIN FRACTIONS, YIELDS AND QUALITY OF LEAF PROTEIN CONCENTRATES EXTRACTED FROM PASTURE HERBAGE;Journal of Food Processing and Preservation;1979-09
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