Conversion of De Laval Coco Protein into soluble form as stabilizer and other food uses
The possible solubilization of de-laval solid, a by-product of the wet-processing of coconut, into a soluble coc-proteinate suitable as emulsifier/stabilizer or as food additive has been investigated. The protein solid with 74-77% protein content makes it a good source of protein, although it has lo...
| المؤلفون الرئيسيون: | , , |
|---|---|
| التنسيق: | Analytics |
| اللغة: | English |
| منشور في: |
1981.
|
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://forms.gle/KZjBv7aRtY6jiL5E9 |