Effect of NaCl and its partial or complete replacement with KCl on some functional properties of defatted Colocynthis citrullus L. seed flour
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
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2. Chemical, functional, and nutritional properties of egusi (Colocynthis citrullus L.) seed protein products;Akobundu;Journal of Food Science,1982
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4. Functional properties and amino acid content of a protein isolate from mung bean flour;Coffman;Journal of Food Technology,1977
5. Influence of partial replacement of NaCl with KCl and CaCl2 on texture and color of dry fermented sausages;Gimeno;Journal of Agricultural Food and Chemistry,1999
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