Storage Stability Studies on Pea Flour, Protein Concentrate and Starch-Reference-Cited by-同舟云学术

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Storage Stability Studies on Pea Flour, Protein Concentrate and Starch

Published:1979-01 Issue:2 Volume:12 Page:51-55
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Sumner A.K.,Whalley L.L.,Blankenagel G.,Youngs C.G.

Publisher

Elsevier BV

Subject

General Computer Science

Reference20 articles.

1. Official Methods of Analysis,1970

2. Official and Tentative Methods of the American Oil Chemists Society,1974

3. Utilization of protein supplements in animal feeds;Bell,1975

4. Biological processes in stored soybeans;Christensen,1972

5. Hygroscopic equilibria for hulls and kernels of sunflowerseed and oats;Colvin;Can. J. Research F,.,1947

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Aroma of peas, its constituents and reduction strategies – Effects from breeding to processing;Food Chemistry;2022-05

2. Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage;Food & Function;2020

3. Characterisation of odour active compounds along extraction process from pea flour to pea protein extract;Food Research International;2013-08

4. Infrared Processing of Dry Peas, Canola, and Canola Screenings;Journal of Food Science;1992-07

5. Pea proteins: A review of chemistry, technology of production, and utilization;Food Reviews International;1991-01

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