HEAT‐INDUCED GELATION OF PEANUT PROTEIN/WHEY PROTEIN BLENDS
- 1 March 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (2) , 613-621
- https://doi.org/10.1111/j.1365-2621.1978.tb02366.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS.Journal of Food Science, 1975
- Heat-Induced Milk Gels. V. Some Chemical Factors Influencing the FirmnessJournal of Dairy Science, 1972
- SIMULTANEOUS RECOVERY OF PROTEIN AND OIL FROM RAW PEANUTS IN AN AQUEOUS SYSTEMJournal of Food Science, 1972
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- Sulphydryl-Disulphide Relationships in the Induction of Gels in Proteins by UreaNature, 1951