Effect of processing and storage on protein and lipid composition of peas
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 23 (2) , 117-127
- https://doi.org/10.1016/0308-8146(87)90005-7
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Effects of Heat and Natural Fermentation on Amino Acids, Flatus Producing Compounds, Lipid Oxidation and Trypsin Inhibitor in Blends of Soybean and CornmealJournal of Food Science, 1984
- A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUESJournal of Biological Chemistry, 1957
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951