Colourless sunflower protein products: chemical and nutritional evaluation of the presence of phenolic compounds
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb00932.x/fullpdf
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1. COMPARISON OF COLD-, ACID- AND SALT-PRECIPITATED SOY PROTEINS
2. Clandinin , D.R. 1958 A.M. Altchul 599 Academic Press
3. CHARACTERIZATION OF THE CHLOROGENIC ACID BINDING FRACTION IN LEAF PROTEIN CONCENTRATION
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