Literature DB >> 5122787

The functional requirements of proteins for foods.

K F Mattil.   

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Year:  1971        PMID： 5122787     DOI： 10.1007/bf02544664

Source DB:  PubMed          Journal:  J Am Oil Chem Soc        ISSN： 0003-021X            Impact factor:   1.849


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  4 in total

1.  Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits.

Authors:  Suresh Chandra; Samsher Singh; Durvesh Kumari
Journal:  J Food Sci Technol       Date:  2014-06-10       Impact factor: 2.701

2.  Food uses of sunflower proteins.

Authors:  F Sosulski
Journal:  J Am Oil Chem Soc       Date:  1979-03       Impact factor: 1.849

3.  Chemical, functional, and nutritional properties of sunflower protein products.

Authors:  F Sosulski; S E Fleming
Journal:  J Am Oil Chem Soc       Date:  1977-02       Impact factor: 1.849

4.  Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max).

Authors:  Dipika Agrahar-Murugkar; Krishna Jha
Journal:  J Food Sci Technol       Date:  2010-10-19       Impact factor: 2.701
  4 in total

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