EFFECT OF ALKALI TREATMENT ON THE NUTRITIONAL CHARACTERISTICS OF SOYBEAN (GLYCINE MAX) ALBUMINS AND GLOBULINS-Reference-Cited by-同舟云学术

EFFECT OF ALKALI TREATMENT ON THE NUTRITIONAL CHARACTERISTICS OF SOYBEAN (GLYCINE MAX) ALBUMINS AND GLOBULINS

Published:2003-02 Issue:6 Volume:26 Page:375-383
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

BARRÓN JESÚS M.,CHAIRES CARLOS,NAVARRO ANA L.,VÁZQUEZ FRANCISCO A.,YÁÑEZ GRELDA A.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2003.tb00860.x/fullpdf

Reference17 articles.

1. D. S. BADUI, and S. A. Alambra, 1990 . Quimica de los Alimentos , 2nd Ed. () pp.617 -635 , Zaragoza, Espana.

2. H. J. M. BARRON, 1984 . Textural, nutritional and toxicological qualities of pinto bean (Phaseolus vulgarisL.) (UI-III) . Doctoral Thesis . Department of Food Science and Nutrition. Queen Elizabeth College, University of London, London.

3. G. C. F. CHAIRES, 1997 . Efecto de la Nixtamalizacion sobre Algunas Propiedades Quimicas y Nutricionales de las Proteinas Mayoritarias de Frijol Soya (Glycine max) . Tesis de Maestria. Departamento de Investigacion y Posgrado en Alimentos. Universidad de Sonora, Hermosillo, Sonora, Mexico.

4. C. DUFFUS, and C. SLAUGHTER, 1985 . Las Semillas y sus Usos . (AGT, ed.) pp.29 , 29 -97 , 29 -97 , 29 , 29 , 29 , 29 , 29 , S. A. Mexico.

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