BREAD BAKING PROPERTIES OF AQUEOUS PROCESSED PEANUT PROTEIN CONCENTRATES

被引：25

作者：

KHAN, MN

RHEE, KC

ROONEY, LW

CATER, CM

机构：

[1] TEXAS A&M UNIV,CEREA QUALITY LAB,COLLEGE STN,TX 77843

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

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12532.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：580 / 583

页数：4

共 9 条

[1]

KOHLER GO, 1967, CEREAL CHEM, V44, P512

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

LAWHON, JT ;

ROONEY, LW ;

MATTIL, KF ;

CATER, CM .

JOURNAL OF FOOD SCIENCE, 1972, 37 (05) :778-&

[3]

RHEE KC, 1973, FOOD ENG, V45, P82

[4] COMPARISON OF BAKING PROPERTIES OF SEVERAL OILSEED FLOURS [J].

ROONEY, LW ;

CATER, CM ;

GUSTAFSON, CB ;

CLARK, SP .

JOURNAL OF FOOD SCIENCE, 1972, 37 (01) :14-+

[5] CHROMATOGRAPHIC DETERMINATION OF CYSTINE AS CYSTEIC ACID [J].

SCHRAM, E ;

MOORE, S ;

BIGWOOD, EJ .

BIOCHEMICAL JOURNAL, 1954, 57 (01) :33-37

[6] AUTOMATIC RECORDING APPARATUS FOR USE IN THE CHROMATOGRAPHY OF AMINO ACIDS [J].

SPACKMAN, DH ;

STEIN, WH ;

MOORE, S .

ANALYTICAL CHEMISTRY, 1958, 30 (07) :1190-1206

[7]

TSEN CC, 1973, CEREAL CHEM, V50, P7

[8]

1970, APPROVED METHODS

[9]

1971, OFFICIAL TENTATIVE M

← 1 →