Recovery of sporamin from naturally fermented sweet potato starch slurry by foam fractionation
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03046.x/fullpdf
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3. Sweet potato: a review of its past, present, and future role in human nutrition;Bovell-Benjamin;Advances in Food and Nutrition Research,2007
4. Effect of bubble velocity and pH step changes on the foam fractionation of sporamin;Chai;J. Agric. Food Chem.,1998
5. Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage;El-Zahar;Food/Nahrung,2003
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