Some Functional and Utilization Characteristics of Sesame Flour and Proteins
- 1 July 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (4) , 1145-1147
- https://doi.org/10.1111/j.1365-2621.1983.tb09178.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- TEXTURAL PROPERTIES OF COTTONSEED PROTEINSJournal of Food Science, 1980
- DEVELOPMENT AND EVALUATION OF AN EXTRUSION‐TEXTURIZED PEANUT PROTEINJournal of Food Science, 1980
- Sesame protein: A review and prospectusJournal of Oil & Fat Industries, 1979
- Enzymatic determination of the indigestible residue (dietary fibre) content of human foodJournal of the Science of Food and Agriculture, 1975
- COMPARISON OF THE BAKING PROPERTIES OF SEVERAL OILSEED FLOURSJournal of Food Science, 1972