REPLACEMENT OF MILK PROTEIN WITH PROTEIN FROM COWPEA AND FIELD PEA FLOURS IN BAKING POWDER BISCUITSMCWATTERS KH.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 3; PP. 223-226; BIBL. 12 REF.Article

INFLUENCE OF MOIST HEAT ON SOLUBILITY AND EMULSIFICATION PROPERTIES OF SOY AND PEANUT FLOURSMCWATTERS KH; HOLMES MC.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 3; PP. 774-776; BIBL. 15 REF.Article

INFLUENCE OF PH AND SALT CONCENTRATION OF NITROGEN SOLUBILITY AND EMULSIFICATION PROPERTIES OF SOY FLOURMCWATTERS KH; HOLMES MR.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 3; PP. 770-781; (5 P.); BIBL. 15 REF.Article

SALT CONCENTRATION, PH, AND FLOUR CONCENTRATION EFFECTS ON NITROGEN SOLUBILITY AND EMULSIFYING PROPERTIES OF PEANUT FLOURMCWATTERS KH; HOLMES MR.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 3; PP. 765-769; BIBL. 24 REF.Article

EMULSIFICATION, FOAMING AND PROTEIN SOLUBILITY PROPERTIES OF DEFATTED SOYBEAN, PEANUT, FIELD PEA AND PECAN FLOURS.MCWATTERS KH; CHERRY JP.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 6; PP. 1444-1447; BIBL. 3 REF.Article

FUNCTIONAL PROPERTIES OF PEANUT PASTE AS AFFECTED BY MOIST HEAT TREATMENT OF FULL-FAT PEANUTS = EFFETS DU TRAITEMENT PAR LA CHALEUR HUMIDE DES ARACHIDES NON DELIPIDEES SUR LES PROPRIETES FONCTIONNELLES DE LA PATE D'ARACHIDEMCWATTERS KH; CHERRY JP.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 6; PP. 1205-1209; BIBL. 25 REF.Article

INFLUENCE OF SUSPENSION MEDIUM AND PH ON FUNCTIONAL AND PROTEIN PROPERTIES OF DEFATTED PEANUT MEAL.MCWATTERS KH; CHERRY JP; HOLMES MR et al.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 3; PP. 517-523; BIBL. 23 REF.Article

EFFECT OF MOIST HEAT ON SOLUBILITY AND STRUCTURAL COMPONENTS OF PEANUT PROTEINS = EFFET DE LA CHALEUR HUMIDE SUR LA SOLUBILITE ET LES COMPOSANTES DE LA STRUCTURE DES PROTEINES D'ARACHIDECHERRY JP; MCWATTERS KH; HOLMES MR et al.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 6; PP. 1199-1204; BIBL. 25 REF.Article