Storage stability of a high protein food beverage powder prepared from the Nigerian ‘red skin’ groundnut (Arachis hypogaea) protein concentrates-Reference-Cited by-同舟云学术

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Storage stability of a high protein food beverage powder prepared from the Nigerian ‘red skin’ groundnut (Arachis hypogaea) protein concentrates

Published:1991 Issue:1 Volume:54 Page:89-98
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ihekoronye A I

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference14 articles.

1. AOAC 1970 Official Methods of Analysis (11th edn). Association of Official Analytical Chemists, Washington, DC.

2. AOAC 1984 Official Methods of Analysis (14th edn). Association of Official Analytical Chemists, Washington, DC

3. 1976 Powders and granule properties and mechanics. In: Gas-solids Handling in the Processing Industries, eds & . Marcel Dekker, New York

4. Freeze-dried turkey muscle I.—Changes in nitrogenous compounds and lipids of dehydrated turkey during storage

5. Estimating carbonyl compounds in rancid fats and foods

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Foods, Nonconventional;Kirk‐Othmer Encyclopedia of Chemical Technology;2000-12-04

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