Extraction of nitrogenous constituents fromLeguminosae spp. Comparison of solubility characteristics for different species and the effect of processing conditions on protein concentrate yield-Reference-Cited by-同舟云学术

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Extraction of nitrogenous constituents fromLeguminosae spp. Comparison of solubility characteristics for different species and the effect of processing conditions on protein concentrate yield

Published:1979-12 Issue:12 Volume:30 Page:1154-1159
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Kazazis Ioannis,Kalaissakis Perikles

Publisher

Wiley

Subject

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

Reference4 articles.

1. Extraction of nitrogenous constituents fromleguminosae: Solubility of nitrogen fromvicia sativa

2. ; Chemical methods of plant analysis Canada Department of Agriculture, Research Branch, Publ. No. 1964, 1962.

3. Extraction of nitrogenous constituents from the Jack Bean (Canavalia ensiformis)

Cited by 3 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. Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeonpea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. I. Physicochemical properties;Food Chemistry;1999-12

2. Investigation of Faba Bean Protein Recovery and Application to Pilot Scale Processing;Journal of Food Science;1990-07

3. Extractability and functional properties of some legume proteins isolated by three different methods;Journal of the Science of Food and Agriculture;1986-06

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