Determination of water-dispersible protein in soybean oil meals and flours

Autor:	R. E. Anderson, Twila M Paulsen, K. E. Holt
Rok vydání:	1960
Předmět:	Water dispersible food.ingredient food General Chemical Engineering Organic Chemistry Food science Sources of error Soybean oil Mathematics
Zdroj:	Journal of the American Oil Chemists' Society. 37:165-171
ISSN:	0003-021X
DOI:	10.1007/bf02631219
Popis:	A method is presented for determination of Water-Dispersible Protein, using a Hamilton Beach Drinkmaster #30 modified to accommodate Waring Blendor blades and cups. The probable sources of error in the method are discussed, and the precision of the method is shown, based on the results obtained in three laboratories using six different Modified Hamilton Beach Blendors.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8e16e87b5e3af4d2fd551ababcec11a8 https://doi.org/10.1007/bf02631219 Zobrazit plný text záznamu Full text from SpringerLink Plný text