共 50 条
- [1] THE PREPARATION OF PROTEIN HYDROLYSATE FROM DEFATTED COCONUT AND SOYBEAN MEALS .1. EFFECT OF PROCESS VARIABLES ON THE AMINO NITROGEN RELEASED AND FLAVOR DEVELOPMENT JOURNAL OF FOOD TECHNOLOGY, 1983, 18 (01): : 21 - 34
- [2] PREPARATION OF PROTEIN ISOLATE AND HYDROLYSATE FROM DEFATTED SUNFLOWER SEEDS AND STUDYING THEIR CHEMICAL COMPOSITION IRAQI JOURNAL OF AGRICULTURAL SCIENCES, 2015, 46 (03): : 433 - 439
- [6] Preparation of wheat and quality protein maize based biscuits and their storage, protein quality and sensory evaluation JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2005, 42 (01): : 43 - 46
- [7] FUNDAMENTALS OF SENSORY EVALUATION OF FOOD .2. THE QUALITY OF JUDGES ALIMENTA, 1980, 19 (06): : 167 - 170
- [8] EVALUATION OF PROTEIN QUALITY .2. METHODS JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, 1958, 41 (01): : 192 - 194
- [10] RAPESEED - CONSTITUENTS AND PROTEIN PRODUCTS .2. PREPARATION AND PROPERTIES OF PROTEIN-ENRICHED PRODUCTS NAHRUNG-FOOD, 1983, 27 (08): : 759 - 801