Yield and functional properties of air-classified protein and starch fractions from eight legume flours
作者： F. Sosulski , C. G. Youngs
DOI: 10.1007/BF02671477
关键词:
摘要: … starch fractionation gave lower recoveries of protein in the fine material. High values … , whippability and foam stability were characteristic of the protein fractions, while starch fractions …
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sci-hub.se 参考文章(4)
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