✦ LIBER ✦

Comparative study of the emulsifying and foaming properties of defatted coriander (Coriandrum sativum) seed flour and protein concentrate

✍ Scribed by Rotimi E. Aluko; Tara McIntosh; Martin Reaney

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF PROTEASE PRETREATMENT ON THE F

✍ GUANLI ZHAO; YAN LIU; JIAOYAN REN; MOUMING ZHAO; BAO YANG 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 797 KB

COMPARATIVE STUDY OF CHEMICAL COMPOSITIO

✍ KE-XUE ZHU; HUI-MING ZHOU; HAI-FENG QIAN 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 153 KB

Compositional Factors That Affect the Em

✍ R. PELTONEN-SHALABY; M.E. MANGINO 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 559 KB

Physico-Chemical Properties of the Flour

✍ A.V. Carvalho; N.H.P. García; J. Amaya-Farfán 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 127 KB

Effect of wet extraction methods on the

✍ S. Alamanou; G. Doxastakis 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 629 KB

Comparative study of the polypeptide pro

✍ Rotimi E Aluko; Tara McIntosh; Felicitas Katepa-Mupondwa 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 192 KB