COMPOSITION AND CHARACTERISTICS OF GLANDLESS AND LIQUID CYCLONE PROCESS DEGLANDED COTTONSEED WHEYS

被引：10

作者：

LIN, SHC ^{[1
]}

LAWHON, JT ^{[1
]}

CATER, CM ^{[1
]}

MATTIL, KF ^{[1
]}

机构：

[1] TEXAS A&M UNIV,FOOD PROT RES & DEV CTR,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb01017.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：178 / 182

页数：5

共 29 条

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LIN, SHC ;

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CATER, CM ;

MATTIL, KF .

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[16] EVALUATION OF A PROTEIN CONCENTRATE PRODUCED FROM GLANDLESS COTTONSEED FLOUR BY A WET-EXTRACTION PROCESS [J].

LAWHON, JT ;

ROONEY, LW ;

MATTIL, KF ;

CATER, CM .

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[17]

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[18]

LOWRY OH, 1951, J BIOL CHEM, V193, P265

[19] COTTONSEED PROTEIN PRODUCTS - COMPOSITION AND FUNCTIONALITY [J].

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[20]

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