Plant oil bodies and their membrane components: new natural materials for food applications
Author:
Affiliation:
1. Riddet Institute, Massey University, Palmerston North, New Zealand
2. Nestlé, Konolfingen, Switzerland
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2105808
Reference200 articles.
1. Dimension, Geometric, Agricultural and Quality Characteristics of Safflower Seeds
2. Extraction, isolation and characterisation of oil bodies from pumpkin seeds for therapeutic use
3. Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation
4. Single-step enzyme processing of soybeans into intact oil bodies, protein bodies and hydrolyzed carbohydrates
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