Chemical Composition and Functional Properties of Acylated Low Phytate Rapeseed Protein Isolate
- 1 November 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (6) , 1584-1587
- https://doi.org/10.1111/j.1365-2621.1984.tb12849.x
Abstract
No abstract availableKeywords
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- A simple and rapid colorimetric method for phytate determinationJournal of Agricultural and Food Chemistry, 1980
- PREPARATION OF RAPESEED PROTE.lN ISOLATES. Dissolution and Precipitation Behavior of Rapeseed Proteins.Journal of Food Science, 1976
- Quantitation of conformational changes on chemical modification of proteins: Use of succinylated proteins as a modelArchives of Biochemistry and Biophysics, 1967