Literature DB >> 436

Soluble protein concentrate from alfalfa by low-temperature acid precipitation.

R E Miller, D de Fremery, E M Bickoff, G O Kohler.   

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Year:  1975        PMID： 436     DOI： 10.1021/jf60202a037

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


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  3 in total

1.  Microbial coagulation of alfalfa green juice.

Authors:  N Godessart; R Pares; A Juarez
Journal:  Appl Environ Microbiol       Date:  1987-09       Impact factor: 4.792

2.  A simple, low energy requiring method of coagulating leaf proteins for food use.

Authors:  V N Pandey; A K Srivastava
Journal:  Plant Foods Hum Nutr       Date:  1993-05       Impact factor: 3.921

3.  Physico-Chemical Characteristics and In Vitro Gastro-Small Intestinal Digestion of New Zealand Ryegrass Proteins.

Authors:  Lovedeep Kaur; Harmandeepsingh Lamsar; Ignacio F López; Manon Filippi; Dayna Ong Shu Min; Kévin Ah-Sing; Jaspreet Singh
Journal:  Foods       Date:  2021-02-04
  3 in total

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