EFFECT OF PROCESSING METHOD AND pH OF PRECIPITATION ON THE YIELDS AND FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES FROM GLANDLESS COTTONSEED
- 1 April 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (3), 372-377
- https://doi.org/10.1111/j.1365-2621.1971.tb06366.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Evaluation of Protein Quality in Cottonseed Meals by Chick Growth and by a Chemical Index MethodJournal of Nutrition, 1953