FACTORS INFLUENCING THE COLOR OF COTTONSEED PROTEIN PRODUCTS
- 1 March 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2) , 475-479
- https://doi.org/10.1111/j.1365-2621.1979.tb03815.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- EVALUATION OF A PROTEIN CONCENTRATE PRODUCED FROM GLANDLESS COTTONSEED FLOUR BY A WET-EXTRACTION PROCESSJournal of Food Science, 1972
- Cottonseed protein products. Composition and functionalityJournal of Agricultural and Food Chemistry, 1970
- Effect of bound gossypol in cottonseed meal on enzymic degradationLipids, 1970
- The Systematic Identification of FlavonoidsPublished by Springer Nature ,1970
- Reaction of gossypol with amino acids and other amino compoundsJournal of Oil & Fat Industries, 1969
- GossypolPublished by Elsevier ,1969
- Identification of kaempferol‐3‐rhamnoglucoside and quercetin‐3‐glucoglucoside in cottonseedJournal of Oil & Fat Industries, 1961
- Identification of rutin and isoquercitrin in cottonseedJournal of Oil & Fat Industries, 1959
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956
- Comparative Toxicities of Quercetin and Quercitrin**Journal of the American Pharmaceutical Association (Scientific ed.), 1952