KINETICS OF NITROGEN SOLUBILITY LOSS IN HEATED FLOUR AND PROTEIN ISOLATES FROM BEAN, PHASEOLUS-VULGARIS

被引：13

作者：

PILOSOF, AM ^{[1
]}

BARTHOLOMAI, GB ^{[1
]}

CHIRIFE, J ^{[1
]}

机构：

[1] CONSEJO NACL INVEST CIENT & TECN,BUENOS AIRES,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb11013.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：4 / 7

页数：4

共 18 条

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[7]

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[8] FUNCTIONAL PROPERTIES OF A SOY CONCENTRATE AND A SOY ISOLATE IN SIMPLE SYSTEMS - NITROGEN SOLUBILITY INDEX AND WATER-ABSORPTION [J].

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[9] FUNCTIONAL PROPERTIES OF OILSEED PROTEINS [J].

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