Factors affecting thickening and gelation of rapeseed flour and protein isolates.
Main Author: | Arntfield, Susan D. |
---|---|
Format: | Others |
Language: | en |
Published: |
McGill University
1977
|
Subjects: | |
Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=53750 |
Similar Items
-
Chemical, rheological and ultrastructural properties of a major alkali-soluble protein of rapeseed
by: Gill, Thomas Allan
Published: (2010) -
Preparation, decolorization and functional properties of the protein isolates extracted from rapeseed meal
by: Keshavarz, Elaheh
Published: (2010) -
Protein synthesis and drought stress in two rapeseed cultivars
by: Leblanc, Rosanne
Published: (1991) -
Obtention and characterization of rapeseed protein isolates.
by: N. Gonçalves, et al.
Published: (1997-10-01) -
Insects and rapeseed plants
by: Barnabe, Susan K.
Published: (2010)