EFFECT OF NATURAL FERMENTATION ON THE FUNCTIONAL-PROPERTIES OF PROTEIN-ENRICHED COMPOSITE FLOUR

被引：12

作者：

AHMED, AHR ^{[1
]}

RAMANATHAM, G ^{[1
]}

机构：

[1] CENT FOOD TECHNOL RES INST,OILSEEDS TECHNOL DISCIPLINE,MYSORE 570013,KARNATAKA,INDIA

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb10213.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：218 / 221

页数：4

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[2]

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[3]

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[4]

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[5]

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[6]

[Anonymous], 1975, OFFICIAL METHODS ANA

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BRANSCOMB, LL ;

ROGERS, GM .

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[8] PHYSICOCHEMICAL PROPERTIES OF PEANUT FLOUR AS AFFECTED BY PROTEOLYSIS [J].

BEUCHAT, LR ;

CHERRY, JP ;

QUINN, MR .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (04) :616-620

[9]

CANELLA M, 1984, LEBENSM WISS TECHNOL, V17, P146

[10] SIMPLE METHOD OF ESTIMATING EMULSIFYING CAPACITY OF VARIOUS SAUSAGE MEATS [J].

CARPENTER, JA ;

SAFFLE, RL .

JOURNAL OF FOOD SCIENCE, 1964, 29 (06) :774-&

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