Impact of processing on functional properties of protein products from wrinkled peas-Reference-Cited by-同舟云学术

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Impact of processing on functional properties of protein products from wrinkled peas

Published:2003-02 Issue:2-3 Volume:56 Page:119-129
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Fuhrmeister H,Meuser F

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. DIN EN ISO 760, Bestimmung des Wassergehaltes––Karl–Fischer–Verfahren (Allgemeines Verfahren);Anonymous,1978

2. Standard methods of the International Association for Cereal Chemistry, Vol. 128;Anonymous,1980

3. BGA, Methode L 00.00-18, Bestimmung der Ballaststoffe in Lebensmitteln;Anonymous,1988

4. AOCS, Method Ac 3-44, Oil;Anonymous,1989

5. AOCS, Method Ba 11-65, Nitrogen solubility index (NSI);Anonymous,1989

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