Optimization of trypsin-assisted extraction, physico-chemical characterization, nutritional qualities and functionalities of palm kernel cake protein

Author:

Chee K.L.,Ling H.K.,Ayob M.K.

Funder

Kementerian Sains, Teknologi dan Inovasi

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Protein-rich flours from palm kernels;Aghazu;International Journal of Food Science & Technology,1979

2. The nutritive value of palm kernel cake for animal feed;Alimon;Palm Oil Developments,2005

3. Application of carbohydrases in extracting protein from rice bran;Ansharullah;Journal of the Science of Food and Agriculture,1997

4. Official methods of analysis of AOAC international;AOAC,2005

5. Extraction of nitrogen from palm kernel meal and evaluation of digestibility of protein isolate from the meal by the in vitro method;Balogun;Journal of Agricultural and Food Chemistry,1982

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