FUNCTIONAL PROPERTIES OF NOVEL PROTEINS: ALFALFA LEAF PROTEIN
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00602.x/fullpdf
Reference31 articles.
1. EMULSIFYING CAPACITY OF MUSCLE PROTEIN: PHASE VOLUMES AT EMULSION COLLAPSE
2. NITROGEN SOLUBILITY OF ALFALFA PROTEIN CONCENTRATE AS INFLUENCED BY VARIOUS FACTORS
3. Extractability and solubility of leaf protein
4. Influence of storage on composition, amino acid content, and solubility of soybean leaf protein concentrate
5. CHANGES IN THE RELATIVE CONCENTRATION OF FATTY ACIDS IN STORED SOYBEAN LEAF PROTEIN CONCENTRATE
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