EFFECT OF CHITIN AS COAGULATING AID ON PROTEIN YIELD, COMPOSITION AND FUNCTIONALITY OF TOMATO SEED PROTEIN-CONCENTRATES

被引：15

作者：

LATLIEF, SJ ^{[1
]}

KNORR, D ^{[1
]}

机构：

[1] UNIV DELAWARE,DEPT FOOD SCI & HUMAN NUTR,NEWARK,DE 19711

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb05037.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1587 / 1590

页数：4

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[8]

BOUGH WA, 1978, 1ST P INT C CHIT CHI

[9]

DANIELS SL, 1974, AM I CHEM ENG S SERI, V70, P226

[10]

Finley J. W., 1976, Food Product Development, V10, P92