Some Functional Properties of Rapeseed Protein Isolates and Concentrates
- 1 October 1973
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 6 (4) , 266-269
- https://doi.org/10.1016/s0315-5463(73)74038-4
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Preparation of Protein Isolates from Rapeseed FlourCanadian Institute of Food Science and Technology Journal, 1973
- Binding of oxidised glutathione to dough proteins and a new explanation, involving thiol disulphide exchange, of the physical properties of doughJournal of the Science of Food and Agriculture, 1971
- Functional properties of oilseed proteinsJournal of Oil & Fat Industries, 1970
- Heat Denaturation of the Ovomucin‐Lysozynie Electrostatic Complex‐A Source of Damage to the Whipping Properties of Pasteurized Egg WhiteJournal of Food Science, 1968
- Determination of water‐dispersible protein in soybean oil meals and floursJournal of Oil & Fat Industries, 1960