Functional Properties of Protein Isolates Produced by Aqueous Extraction of De-hulled Yellow Mustard
Functional Properties of Protein Isolates Produced by Aqueous Extraction of De-hulled Yellow Mustard
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Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
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Language
English
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Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
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Scope and Contents
Contents
Two types of protein isolates were prepared from de-hulled yellow mustard flour by aqueous extraction, membrane processing and isoelectric precipitation. The precipitated and soluble protein isolates had 96.0 and 83.5% protein content on a moisture and oil free basis, respectively. Their functional properties were evaluated and compared with commer...
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Functional Properties of Protein Isolates Produced by Aqueous Extraction of De-hulled Yellow Mustard
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TN_cdi_proquest_journals_1880794991
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_1880794991
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ISSN
0003-021X
E-ISSN
1558-9331
DOI
10.1007/s11746-016-2922-6
