Functional and nutritional properties of isolated bovine blood proteins
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference21 articles.
1. EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON THE EMULSIFICATION CAPACITY OF SPRAYDRIED BLOOD PROTEIN CONCENTRATES
2. UTILIZATION OF HIGH PROTEIN TISSUE POWDERS AS A BINDER/EXTENDER IN MEAT EMULSIONS
3. ; 4th International Congress on Food Science and Technology 1974, Key of the session 5 C.
4. FUNCTIONAL PROPERTIES OF PROTEINS ISOLATED FROM BOVINE BLOOD BY A CONTINUOUS PILOT PROCESS
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