Comparative study of chemical composition and physicochemical properties of defatted wheat germ flour and its protein isolate

Journal of Food Biochemistry

Volumn 30, Issue 3, 2006, Pages 329-341

  Zhu, Ke Xue ^a,b   Zhou, Hui Ming ^a,b   Qian, Hai Feng ^a  

^a JIANGNAN UNIVERSITY   (China)

^b BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

[No Author keywords available]

Indexed keywords

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 33744550055     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2006.00067.x     Document Type: Article

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