EFFECT OF PROCESSING METHOD AND pH OF PRECIPITATION ON THE YIELDS AND FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES FROM GLANDLESS COTTONSEED.

Autor: LAWHON, J. T., CATER, C. M.
Zdroj: Journal of Food Science (Wiley-Blackwell); Apr1971, Vol. 36 Issue 3, p372-377, 6p
Databáze: Complementary Index
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