Functional Properties of Protein Products of Mass Cultivated Blue-Green Alga Spirulina Platensia
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb13660.x/fullpdf
Reference35 articles.
1. Functional Properties of Peanut and Soybean Proteins as Influenced by Processing Method1
2. Studies on the proteins of mass-cultivated, blue-green alga (Spirulina platensis)
3. M. Anusuya Devi, 1982 . Biochemical and nutritional studies on algal proteins . Ph.D thesis , Univ. by Mysore, Mysore, India.
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