Book Reviews
- 1 February 1976
- journal article
- research article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 11 (1), 103-104
- https://doi.org/10.1111/j.1365-2621.1976.tb00706.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- PREPARATION AND AERATION PROPERTIES OF AN ENZYME‐MODIFIED SUCCINYLATED FISH PROTEINJournal of Food Science, 1975
- PROTEIN QUALITY AND SUPPLEMENTARY VALUE OF COTTONSEED FLOURJournal of Food Science, 1975
- Preparation and properties of succinylated fish myofibrillar proteinJournal of Agricultural and Food Chemistry, 1973
- COMPARISON OF THE BAKING PROPERTIES OF SEVERAL OILSEED FLOURSJournal of Food Science, 1972
- THE MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCEJournal of Food Science, 1970
- Chemical Modification of Egg White with 3, 3‐Dimethylglutaric AnhydrideJournal of Food Science, 1968
- Status of cottonseed proteinEconomic Botany, 1968
- Aqueous acetone extraction of cottonseedJournal of Oil & Fat Industries, 1967
- Molecular structural effects produced in proteins by reaction with succinic anhydrideBiochimica et Biophysica Acta, 1958