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Competition of urea with oilseed proteins

โœ Scribed by W. W. Cravens; C. L. Marine


Book ID
118292973
Publisher
Springer-Verlag
Year
1971
Tongue
English
Weight
432 KB
Volume
48
Category
Article
ISSN
0003-021X

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Foaming properties of oilseed proteins are important for the domestic market to be used in the preparation of various food products. Whole rapeseed had the highest foam capacity followed by soybean, sunflower, safflower, glandless cottonseed, peanut and finally sesame. The extraction of lipids from