𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Changes in the carbohydrates and proteins of coconut during roasting

✍ Scribed by A. Jayalekshmy; A.G. Mathew


Publisher
Elsevier Science
Year
1990
Tongue
English
Weight
667 KB
Volume
37
Category
Article
ISSN
0308-8146

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


Changes in carbohydrates, proteins and n
✍ J. W. Davies; E. C. Cocking πŸ“‚ Article πŸ“… 1965 πŸ› Springer-Verlag 🌐 English βš– 682 KB

The growth and development of tomato fruit locule tissue has been investigated. Changes in fresh weight, dry weight and cell volume have been recorded, and it has been found possible to express results for changes in proteins, nucleic acids, starch, reducing sugars and chlorophyll on a unit cell bas

Changes in polyphenol ability to produce
✍ Misnawi; S Jinap; B Jamilah; S Nazamid πŸ“‚ Article πŸ“… 2005 πŸ› John Wiley and Sons 🌐 English βš– 260 KB

## Abstract Polyphenols in cocoa products determine the astringent sensation due to their interaction with salivary proline‐rich protein. Changes in the ability of polyphenols to produce astringency during cocoa roasting have been studied through an evaluation of the polyphenol–protein interaction