EFFECT OF MOIST HEAT ON SOLUBILITY AND STRUCTURAL COMPONENTS OF PEANUT PROTEINS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb01051.x/fullpdf
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4. Gel electrophoretic analysis of peanut proteins and enzymes. II. Effects of thiol reagents and frozen storage
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