Effect of Extrusion Temperature on the Solubility and Molecular Weight of Lentil Bean Flour Proteins Containing Low Cysteine Residues
Author:
Affiliation:
1. Department of Food Science and Center for Advanced Food Technology, Rutgers, the State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901-8520
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf990328f
Reference25 articles.
1. A Possible Mechanism for Thermal Texturization of Soybean Protein
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