Properties of peanut meal - Influence of processing factors

被引：25

作者：

Fontaine, TD ^{[1
]}

Samuels, C ^{[1
]}

Irving, GW ^{[1
]}

机构：

[1] US Dept Agr, So Reg Res Lab, New Orleans, LA USA

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY | 1944年 / 36卷

关键词：

D O I：

10.1021/ie50415a006

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：625 / 627

页数：3

共 7 条

[1] Heat denaturation of protein in soybean meal
Beckal, AC
Bull, WC
Hopper, TH
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1942, 34 : 973 - 976
[2] Beckman WW, 1943, J BIOL CHEM, V148, P247
[3] Commercial peanut meal - Peptization and extraction of nitrogenous constituents and the color comparison of protein solutions
Burnett, RS
Fontaine, TD
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1944, 36 : 284 - 288
[4] Peptization of nitrogenous constituents of solvent-extracted peanut meal
Fontaine, TD
Burnett, RS
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1944, 36 : 164 - 167
[5] HIGGINS BB, 1941, GA EXPT STA B, V213, P14
[6] Effect of cooking on solubility of cottonseed-meal proteins
Olcott, HS
Fontaine, TD
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1942, 34 : 714 - 716
[7] PICKETT TA, 1943, 142 GA AGR EXPT STA, P1