Preservation of leaf protein preparations by air drying
作者： D. B. Arkcoll
关键词:
摘要: Air-dried leaf protein has hitherto been dark and gritty, but by drying in two stages, initially to between 20 30% moisture, then fine grinding before completion of air drying, a product can be made with as good an appearance texture that freeze-drying. The keeping quality digestibility this material are also similar freeze-dried protein.
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