Thermal stability of soy storage proteins in cracked beans hydrated with a variety of salts
- Author
- SESSA, D. J; NELSEN, T. C
ARS, national cent. agricultural utilization res., bipolymer res. unit biometrical serv., Peoria IL 61604-3902, United States - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 1994, Vol 27, Num 6, pp 556-563 ; ref : 22 ref
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Calorimétrie différentielle balayage Effet sel Hydratation Méthode analytique Protéine soja Stabilité thermique
- Keyword (en)
- Differential scanning calorimetry Salt effect Hydration Analytical method Soy protein Thermal stability
- Keyword (es)
- Análisis calorimétrico barrido exploración Efecto sal Hidratación Método analítico Proteína soja Estabilidad térmica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3366515
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1006/fstl.1994.1109 
https://dx.doi.org/10.1006/fstl.1994.1109
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