Partial evaluation ofDipteryx lacuniferaseed kernel as a nutritional food Evaluación parcial de la almendra del fruto deDipteryx lacuniferacomo alimento nutritivo-Reference-Cited by-同舟云学术

Partial evaluation ofDipteryx lacuniferaseed kernel as a nutritional food Evaluación parcial de la almendra del fruto deDipteryx lacuniferacomo alimento nutritivo

Published:2009-05 Issue:1 Volume:7 Page:23-29
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Queiroga-Neto V.,Bora P. S.,Diniz Z. N.,Cavalheiro J. M.D.O.,Souza P. A.S.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/11358120902850594

Reference45 articles.

1. Foaming, gelation and electrophoretic characteristics of mucuna bean (Mucuna pruriens) protein concentrates

2. Fatty Acid and Amino Acid Profiles of Selected Peanut Cultivars and Breeding Lines

3. Composition, solubility, and gel electrophoretic properties of proteins isolated from Florunner (Arachis hypogaea) peanut seeds

4. Rapid analysis of amino acids using pre-column derivatization

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