Literature DB >> 237951

Physicochemical properties of peanut flour as affected by proteolysis.

L R Beuchat, J P Cherry, M R Quinn.   

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Year:  1975        PMID： 237951     DOI： 10.1021/jf60200a045

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  8 in total

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2.  Quality attributes of fermented yam flour supplemented with processed soy flour.

Authors:  O K Achi
Journal:  Plant Foods Hum Nutr       Date:  1999       Impact factor: 3.921

3.  Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate.

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4.  A comparative study on properties of fish meat hydrolysates produced by an enzymatic process at high pressure.

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Journal:  Food Sci Biotechnol       Date:  2019-08-12       Impact factor: 2.391

5.  Rapid enzymatic method for partial hydolysis of oilseed proteins for food uses.

Authors:  A A Sekul; R L Ory
Journal:  J Am Oil Chem Soc       Date:  1977-01       Impact factor: 1.849

Review 6.  Recent Advances for the Developing of Instant Flavor Peanut Powder: Generation and Challenges.

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7.  Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads.

Authors:  Adil Gani; A A Broadway; Farooq Ahmad Masoodi; Ali Abas Wani; Sajid Maqsood; Bilal Ahmad Ashwar; Asima Shah; Sajad Ahmad Rather; Asir Gani
Journal:  J Food Sci Technol       Date:  2015-07-01       Impact factor: 2.701

8.  Assessment of Functional and Pasting Properties of Fresh Orange Maize Hybrids and Open-Pollinated Varieties as Influenced by Genotype, Harvesting Time, and Growing Location.

Authors:  Emmanuel Oladeji Alamu; Busie Maziya-Dixon; Abebe Menkir; Michael Adesokan; Olorunfemi Olaofe
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  8 in total

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