DENATURATION OF PLANT PROTEINS RELATED TO FUNCTIONALITY AND FOOD APPLICATIONS. A Review-Reference-Cited by-同舟云学术

DENATURATION OF PLANT PROTEINS RELATED TO FUNCTIONALITY AND FOOD APPLICATIONS. A Review

Published:1974-03 Issue:2 Volume:39 Page:218-225
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

WU Y. VICTOR,INGLETT GEORGE E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb02861.x/fullpdf

Reference81 articles.

1. Heat Denaturation of Protein in Soybean Meal

2. Physical chemical characterization of grain sorghum prolamine fractions and components

3. A. Bourdet, 1956 . Les protides des cereales . Ann. Tech. (2): 181 .

4. F.D. Braterskii, 1969 . Rate of denaturation of proteins from freshly harvested corn (in Russian) . Izv. Vyssh. Ucheb. Zaved. Pishch. Tekhnol. (4): 11 .

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