PROTEIN ISOLATE FROM HIGH‐PROTEIN OATS: PREPARATION, COMPOSITION AND PROPERTIES
- 1 September 1977
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 42 (5) , 1383-1386
- https://doi.org/10.1111/j.1365-2621.1977.tb14504.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- An Evaluation of the Nutritive Value of New High Protein Oat Varieties (Cultivars)Journal of Nutrition, 1975
- EXTRACTION OF A HIGH‐PROTEIN LAYER FROM OAT GROAT BRAN AND FLOURJournal of Food Science, 1974
- Whipping and Emulsifying Properties of Soybean ProductsAgricultural and Biological Chemistry, 1972
- Whipping and Emulsifying Properties of Soybean ProductsAgricultural and Biological Chemistry, 1972
- Amino acid composition of oat groatsJournal of Agricultural and Food Chemistry, 1971
- Comparative Growth-Promoting Values of the Proteins of Cereal GrainsJournal of Nutrition, 1948