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：

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

共 27 条

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[2] AHMED AHR, 1987, NUTR REP INT, V35, P487
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[4] AHMED AR, 1987, UNPUB J AGR FOOD CHE
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[6] [Anonymous], 1975, OFFICIAL METHODS ANA
[7] PROCESSING OF EDIBLE PEANUT FLOUR AND GRITS
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[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (04) : 133 - 136
[8] PHYSICOCHEMICAL PROPERTIES OF PEANUT FLOUR AS AFFECTED BY PROTEOLYSIS
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CHERRY, JP
QUINN, MR
[J]. 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
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[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (06) : 774 - &