Solubilization and electrophoretic characterization of cashew nut (Anacardium occidentale) proteins
- 1 January 1994
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 51 (3) , 319-324
- https://doi.org/10.1016/0308-8146(94)90033-7
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- A study on cashew nut oil compositionJournal of Oil & Fat Industries, 1993
- SOLUBILIZATION, ELECTROPHORETIC CHARACTERIZATION AND IN VITRO DIGESTIBILITY OF ALMOND (PRUNUS AMYGDALUS) PROTEINS,2Journal of Food Biochemistry, 1992
- Peptide and protein molecular weight determination by electrophoresis using a high-molarity tris buffer system without ureaAnalytical Biochemistry, 1986
- Composition and nutritive value of cashew nut to the ratJournal of Agricultural and Food Chemistry, 1974
- Nutritive value of cashewnut extraction mealJournal of the Science of Food and Agriculture, 1971
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951
- Chemical Determination of TryptophanAnalytical Chemistry, 1948