EFFECT OF HIGH-PRESSURE HOMOGENIZATION ON THE FUNCTIONAL PROPERTY OF PEANUT PROTEIN
Author:
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2009.00546.x/fullpdf
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4. Functional properties of whey proteins as affected by dynamic high-pressure treatment;BOUAOUINA;Int. Dairy J.,2006
5. A rapid and sensitive method for the quantification of microgram quantities of proteins using the principle of protein-dye-binding;BRADFORD;Anal. Biochem.,1976
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