EFFECT OF SODIUM HYPOCHLORITE ON PEANUT PROTEIN ISOLATES
- 1 November 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (6) , 1193-1198
- https://doi.org/10.1111/j.1365-2621.1975.tb01050.x
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Destruction of aflatoxins in peanut protein isolates by sodium hypochloriteJournal of Oil & Fat Industries, 1975
- Effect of heat on peanut proteins. I. Solubility properties and immunochemical-electrophoretic modificationsJournal of Agricultural and Food Chemistry, 1972
- SIMULTANEOUS RECOVERY OF PROTEIN AND OIL FROM RAW PEANUTS IN AN AQUEOUS SYSTEMJournal of Food Science, 1972
- Control and removal of aflatoxinJournal of Oil & Fat Industries, 1971
- Chemical inactivation of aflatoxins in peanut and cottonseed mealsJournal of Oil & Fat Industries, 1970
- The nutritive value of groundnut proteinBritish Journal of Nutrition, 1968
- Reduction of aflatoxin levels in cottonseed and peanut meals by ozonizationJournal of Oil & Fat Industries, 1968
- DISC ELECTROPHORESIS – II METHOD AND APPLICATION TO HUMAN SERUM PROTEINS*Annals of the New York Academy of Sciences, 1964
- DISC ELECTROPHORESIS‐I BACKGROUND AND THEORY*Annals of the New York Academy of Sciences, 1964
- Toxicity associated with Certain Samples of GroundnutsNature, 1961