Production And Characterisation Of Low Sodium Hydrolysates From Defatted Soy Flour [Glycine Max (L.) Merr.] And Roselle Seed Flour (Hibiscus Sabdariffa L.)

The study investigated production and characterisation of low sodium hydrolysates from defatted soy flour (DSF) and roselle seed flour (RSF). The problem of high sodium content in acid hydrolysis was over-come by replacing partly sodium with other cations in the neutralisation process and using...

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書誌詳細

第一著者:	Wong, Kam Huei
フォーマット:	学位論文
言語:	英語 英語
出版事項:	2003
主題:	Food - Biotechnology. Hydrolysis.
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/11861/1/FSMB_2003_4.pdf