Preparation, characterization and properties of whey-soy proteins co-precipitates

Author:

Alu’datt Muhammad H.,Alli Inteaz,Nagadi Michael

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Constitution of leguminous seeds: The microscopic structure of proteins isolated from phaseoulus beans;Alli;Journal of the Science of Food Agriculture,1980

2. Official methods of analysis of association of Official Analytical Chemists;AOAC,1980

3. The development and utilization of milk and whey protein concentrates in Hungary;Babella;Food Industries and the Environment International, Symposium,1982

4. Functional properties of co-precipitated protein isolates from cottonseed, soybean and peanut flours;Berardi;Canadian Institute of Food Science and Technology Journal,1981

5. Structural properties of single and mixed milk/soya protein systems;Chronakis;Food Hydrocolloids,1993

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