Protein Contents in Different Peanut Varieties and Their Relationship to Gel Property

Author：

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.17, Iss.7, 2014-08, pp. : 1560-1576

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Relationship Between Surface Hydrophobicity and Structure of Soy Protein Isolate Subjected to Different Ionic Strength

International Journal of Food Properties, Vol. 18, Iss. 5, 2015-05 ,pp. : 1059-1074

Taylor & Francis Ltd

Access to resources Recommend Favorite

Physicochemical Properties and Eating Qualities of Milled Rice from Different Korean Elite Rice Varieties

By Kang Mi-Young

International Journal of Food Properties, Vol. 14, Iss. 3, 2011-05 ,pp. : 640-653

Taylor & Francis Ltd

Access to resources Recommend Favorite

Observations On the Susceptibility of Chrysanthemum Varieties Infested At Two Different Times With Chrysanthemum Eelworm, Aphelenchoides Ritzemabosi

By Hesling J.J. Wallace H.R.

Nematologica, Vol. 6, Iss. 1, 1961-01 ,pp. : 64-68

Brill

Access to resources Recommend Favorite

Protein interaction: same network, different hubs

By Hoffmann R. Valencia A.

Trends in Genetics, Vol. 19, Iss. 12, 2003-12 ,pp. : 681-683

Elsevier

Access to resources Recommend Favorite

Contents

Ecological Modelling, Vol. 139, Iss. 2, 2001-04 ,pp. : 313-313

Elsevier

Access to resources Recommend Favorite