Properties of protein isolates prepared from ground seeds
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb00060.x/fullpdf
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1. Etude de la réaction des protéines du lait avec le "noir amido", application au dosage rapide des matières azotées du lait.
2. Isolation of soybean protein: Effect of processing conditions on yields and purity
3. Pharmakodynamische Beeinflussung des Kreislaufes und der Herzfunktion
4. Dye-binding methods for estimation of protein in milk
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1. The Udy Method;Food Protein Analysis;2002-05-24
2. Acid hydrolysis of shrimp-shell wastes and the production of single cell protein from the hydrolysate;Bioresource Technology;1996-07
3. Kinetics of Nitrogen Solubility Loss in Heated Flour and Protein Isolates From Bean, Phaseolus vulgaris;Journal of Food Science;1982-01
4. DETERMINATION OF OPTIMUM PARAMETERS FOR PROTEIN ISOLATION FROM KRILL (Euphasia superba) WASTE PRODUCTS;Journal of Food Science;1979-09
5. Influence of extraction medium pH on the protein content of some legume starches;International Journal of Food Science & Technology;1976-12
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