Extraction and Functional Characteristics of Brazil Nut (Bertholletia excelsa HBK) Globulin

Food Science and Technology International

Volumn 9, Issue 4, 2003, Pages 265-269

  Pinto Ramos, C M ^a   Bora, P S ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Brazil nut; Extraction; Functional properties; Globulins

Indexed keywords

EMULSIONS; PH EFFECTS; PROTEINS; SODIUM CHLORIDE; SOLUBILITY;

OIL ABSORPTION;

FOOD PRODUCTS;

BERTHOLLETIA EXCELSA;

EID: 0142027057     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201303038172     Document Type: Article

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