Effect of Processing Factors on Some Properties of Melon Seed Flour-Reference-Cited by-同舟云学术

Effect of Processing Factors on Some Properties of Melon Seed Flour

Published:1984-03 Issue:2 Volume:49 Page:415-418
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KING R. D.,ONUORA J. O.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb12435.x/fullpdf

Reference19 articles.

1. Processing of edible peanut flour and grits

2. NITROGEN SOLUBILITY OF ALFALFA PROTEIN CONCENTRATE AS INFLUENCED BY VARIOUS FACTORS

3. CIE . 1978 . International Commission on Illumination Recommendations on Uniform Color Spaces, Color Difference Equations and Psychometric Color Terms, Supp. No. 2 to CIE Publication No. (E 1.3.1) 1971/(TC1.3).

4. A COMPARISON OF THE EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES

5. Peptization of Nitrogenous Constituents of Solvent-Extracted Peanut Meal

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