DEHYDRATED COCONUT SKIM MILK AS A FOOD PRODUCT - COMPOSITION AND FUNCTIONALITY

被引：16

作者：

HAGENMAIER, R ^{[1
]}

MATTIL, KF ^{[1
]}

CATER, CM ^{[1
]}

机构：

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

来源：

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

关键词：

D O I：

10.1111/j.1365-2621.1974.tb01021.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：196 / 199

页数：4

共 11 条

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[4] CHARACTERIZATION OF 2 CHROMATOGRAPHICALLY SEPARATED FRACTIONS OF COCONUT PROTEIN [J].

HAGENMAIER, R ;

CATER, CM ;

MATTIL, KF .

JOURNAL OF FOOD SCIENCE, 1972, 37 (01) :4-+

[5] AQUEOUS PROCESSING OF FRESH COCONUTS FOR RECOVERY OF OIL AND COCONUT SKIM MILK [J].

HAGENMAIER, R ;

CATER, CM ;

MATTIL, KF .

JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :516-518

[6] CRITICAL UNIT OPERATIONS OF AQUEOUS PROCESSING OF FRESH COCONUTS [J].

HAGENMAIER, R ;

MATTIL, KF ;

CATER, CM .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1972, 49 (03) :178-+

[7]

RAJESEKHARAN N, 1967, J FOOD SCI TECHNOL, V4, P59

[8]

RAO GR, 1967, INDIAN J EXP BIOL, V5, P114

[9]

SALON D. T., 1969, Philippine Journal of Nutrition, V22, P164

[10]

SRINIVASAN KS, 1964, INDIAN J BIOCHEM, V1, P146

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