Purification and Partial Characterization of Major Viscous Protein from Yam (Dioscorea oppositaThunb.) Tuber Mucilagetororo-Reference-Cited by-同舟云学术

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Purification and Partial Characterization of Major Viscous Protein from Yam (Dioscorea oppositaThunb.) Tuber Mucilagetororo

Published:2007-07-31 Issue:3 Volume:10 Page:515-526
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Nagai Takeshi,Nagashima Toshio,Suzuki Nobutaka

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942910600923296

Reference21 articles.

1. Sansavani, S. and Verzoni, D. The Functional Properties of Starches as a Means to Expanding Their International Market. FAO Working document n3. FAO-AGS as a part of policy-research Tasks in conjunction with the first world conference on research in horticulture (WCHR). June17–19, Rome, Italy. pp.28

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4. Oligopeptidase B of Dioscorea Opposita “Nagaimo”: Isolation, Biochemical Characterization, and Primary Structure;2023

5. Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure;Foods;2022-12-02

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