Effect of Acylation Upon Extractability of Nitrogen, Phytic Acid and Minerals in Rapeseed Flour Protein Concentrates
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb13208.x/fullpdf
Reference33 articles.
1. Some Functional Properties of Succinylated Proteins from Fish Protein Concentrate
2. Phytic acid interactions in food systems
3. Precipitation Behavior of Extracted Nitrogen, Phytic Acid and Minerals in Rapeseed Flour Modified by Acylating Agents
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