TOTAL SOLUBILIZATION OF GROAT PROTEINS IN HIGH PROTEIN OAT (AVENA-SATIVA L CV HINOAT) - EVIDENCE THAT GLUTELINS ARE A MINOR COMPONENT

被引：42

作者：

ROBERT, LS

NOZZOLILLO, C

CUDJOE, A

ALTOSAAR, I

机构：

[1] UNIV OTTAWA,DEPT BIOCHEM,FOOD & NUTR PROGRAM,OTTAWA K1N 9B4,ONTARIO,CANADA

[2] UNIV OTTAWA,DEPT BIOL,OTTAWA K1N 9B4,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1983年 / 16卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(83)72207-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：196 / 200

页数：5

共 23 条

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[9]

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[10]

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