Determination of soybean proteins in soybean-wheat and soybean-rice commercial products by perfusion reversed-phase high-performance liquid chromatography

Food Chemistry

Volumn 100, Issue 3, 2007, Pages 948-955

  Castro Rubio, A ^a   Castro Rubio, F ^a   Garcia M C ^a   Marina, M L ^a  

^a UNIVERSITY OF ALCALÁ   (Spain)

Author keywords

Bakery products; Perfusion liquid chromatography; Soybean proteins; Soybean wheat and soybean rice products

Indexed keywords

ACETIC ACID; ACETONITRILE; SOYBEAN PROTEIN; WATER;

ACCURACY; ARTICLE; CENTRIFUGATION; CHEMICAL PROCEDURES; PROTEIN ANALYSIS; PROTEIN DETERMINATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RICE; SENSITIVITY AND SPECIFICITY; SOLUBILIZATION; SOYBEAN; WHEAT;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 33745949907     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.10.060     Document Type: Article

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