Effect of Heat Treatment for Trypsin Inhibitor Inactivation on Physical and Functional Properties of Peanut Protein-Reference-Cited by-同舟云学术

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Effect of Heat Treatment for Trypsin Inhibitor Inactivation on Physical and Functional Properties of Peanut Protein

Published:1982-05 Issue:3 Volume:47 Page:917-923
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PERKINS D.,TOLEDO R. T.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb12745.x/fullpdf

Reference28 articles.

1. Effects of heat processing on the nutritional value of groundnut products: I.—Protein quality of groundnut cotyledons for rats

2. Apparatur nach Baumann zur Bestimmung der Flüssigkeitsaufnahme von pulvrigen Substanzen

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3. Characterization of Partially Defatted Peanut Flour Using Dry Extruder and Screw Pressing;International Journal of Food Properties;2009-03-31

4. Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours;Journal of Food Science;1997-07

5. Physicochemical and Sensory Properties of Chicken Nuggets Extended with Fermented Cowpea and Peanut Flours;Journal of Agricultural and Food Chemistry;1997-05-01

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