PREPARATION AND UTILIZATION OF PROTEIN CONCENTRATES AND ISOLATES FOR NUTRITIONAL AND FUNCTIONAL IMPROVEMENT OF FOODS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1981.tb00731.x/fullpdf
Reference44 articles.
1. K. C. CHANG, and L. D. SATTERLEE, 1980 . Isolation and characterization of the major protein from Great Northern beans (Phaseolus vulgaris). Paper presented at the 40th Annual Meeting Inst. Food Technol., New Orleans, LA, June9 -11 .
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