Conversion of De Laval Coco Protein into soluble form as stabilizer and other food uses

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...

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Bibliografische gegevens
Hoofdauteurs: Celestino, V.G (Auteur), Gonzales, A.L (Auteur), Capulso, S.A (Auteur)
Formaat: Analytics
Taal:English
Gepubliceerd in: 1981.
Onderwerpen:
Food Science and Technology.
Coconut by-products > Food uses.
Proteins, Coconut.
Online toegang:https://forms.gle/KZjBv7aRtY6jiL5E9