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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Celestino, V.G (Συγγραφέας), Gonzales, A.L (Συγγραφέας), Capulso, S.A (Συγγραφέας)
Μορφή:	Analytics
Γλώσσα:	English
Έκδοση:	1981.
Θέματα:	Food Science and Technology. Coconut by-products > Food uses. Proteins, Coconut.
Διαθέσιμο Online:	https://forms.gle/KZjBv7aRtY6jiL5E9