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Evaluation of mustard (Brassica juncea) protein isolate prepared by steam injection heating for reduction of antinutritional factors

  • Published:2006-10 Issue:8 Volume:39 Page:911-917
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Alireza Sadeghi M.,Appu Rao A.G.,Bhagya S.

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. A pepsin pancreatin digest index of protein quality evaluation;Akeson;Journal of Nutrition,1964

2. A process for the preparation of mustard protein isolate with reduced antinutritional factors,;Alireza-Sadeghi,2004

3. Isolation and characterization of low molecular weight protein from mustard (Brassica juncea);Aruna;Journal of Agricultural and Food Chemistry,1988

4. Official methods of analysis of AOAC international,2000

5. Rapeseed meal III—A simple method for detoxification;Ballester;Journal of the Science of Food and Agriculture,1970

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