Physicochemical Properties of Hydrogen Peroxide Treated Groundnut Protein-Reference-Cited by-同舟云学术

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Physicochemical Properties of Hydrogen Peroxide Treated Groundnut Protein

Published:1981-07 Issue:4 Volume:46 Page:1260-1268
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SREEDHARA N.,SUBRAMANIAN N.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb03035.x/fullpdf

Reference48 articles.

1. AOAC., 1975 . Fat (acid hydrolysis method) Official Final action, p.225 .

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2. Processing and Food Uses of Peanut Oil and Protein;Peanuts;2016

3. Effect of proteases on arachin, conarachin I, and conarachin II from peanut (Arachis hypogaea L.);Journal of Agricultural and Food Chemistry;1994-02

4. Dehulling of palm kernel of oil palm (Elaeis guineensis) to obtain superior-grade palm kernel flour and oil;Journal of the American Oil Chemists' Society;1992-10

5. Nutritional quality of hydrogen peroxide treated groundnut protein;Journal of Agricultural and Food Chemistry;1991-04

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