DISPERSIBILITY AND ISOLATION OF PROTEINS FROM LEGUME FLOURS

被引：116

作者：

FAN, TY ^{[1
]}

SOSULSKI, FW ^{[1
]}

机构：

[1] UNIV SASKATCHEWAN,DEPT CROP SCI,SASKATOON,SASKATCHEWAN,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1974年 / 7卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(74)73923-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：256 / 259

页数：4

共 9 条

[1]

CATER CM, 1970, OCT AACC ANN M MINN

[2]

INKLAAR PA, 1969, FOOD TECHNOL-CHICAGO, V23, P103

[3]

NASH AM, 1971, CEREAL CHEM, V48, P360

[4]

PEARSON AM, 1965, FOOD TECHNOL-CHICAGO, V19, P1841

[5] EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS [J].

SMITH, GC ;

JUHN, H ;

CARPENTER, ZL ;

MATTIL, KF ;

CATER, CM .

JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :849-855

[6]

SOSULSKI F W, 1969, Canadian Institute of Food Technology Journal, V2, P28

[7]

WOLF WF, 1971, SOYBEAN FOOD SOURCE

[8] STUDIES ON FUNCTION PROPERTIES OF FOOD-GRADE SOYBEAN PRODUCTS .4. WHIPPING AND EMULSIFYING PROPERTIES OF SOYBEAN PRODUCTS [J].

YASUMATSU, K ;

TODA, J ;

SAWADA, K ;

WADA, T ;

MISAKI, M ;

MORITAKA, S ;

ISHII, K .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1972, 36 (05) :719-+

[9]

1972, CEREAL LABORATORY ME

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