المؤلفون: PUTERI, Nafisah Eka, ASTAWAN, Made, PALUPI, Nurheni Sri, WRESDIYATI, Tutik, TAKAGI, Yasuaki

المصدر: Food Science and Technology. December 2018 38(1)

مصطلحات موضوعية: protein, soybean, germinated-soy, soy protein isolate, foaming and emulsion properties

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500147

المؤلفون: Nafisah Eka PUTERI, Made ASTAWAN, Nurheni Sri PALUPI, Tutik WRESDIYATI, Yasuaki TAKAGI

المصدر: Food Science and Technology, Iss 0 (2018)

مصطلحات موضوعية: protein, soybean, germinated-soy, soy protein isolate, foaming and emulsion properties, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005012105&lng=en&tlng=en; https://doaj.org/toc/1678-457X; https://doaj.org/article/94d26bf8305f4d7db661052fb40ad182

الاتاحة: https://doi.org/10.1590/fst.13017
https://doaj.org/article/94d26bf8305f4d7db661052fb40ad182

المؤلفون: Dara, P.K., Elavarasan, K., Shamasundar, B. A.

مصطلحات موضوعية: Croaker fish skin gelatin hydrolysates (CFS-GH), Antioxidant activity, Foaming and Emulsion properties

Relation: Not Available; Dara, P.K., Elavarasan, K. and Shamasundar, B. A.(2020) Characterization of antioxidant and surface active properties of gelatin hydrolysates obtained from croaker fish skin. Int. Aquat. Res, 12(2):116-126.; 2008-4935 (Print) 2008-6970 (Online); http://krishi.icar.gov.in/jspui/handle/123456789/45808

الاتاحة: http://krishi.icar.gov.in/jspui/handle/123456789/45808

المؤلفون: Made Astawan, Tutik Wresdiyati, Nafisah Eka Puteri, Yasuaki Takagi, Nurheni Sri Palupi

المصدر: Food Science and Technology, Issue: ahead, Published: 11 JUN 2018
Food Science and Technology v.38 suppl.1 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2018)

مصطلحات موضوعية: 0301 basic medicine, soy protein isolate, DPPH, Sodium, animal diseases, chemistry.chemical_element, lcsh:TX341-641, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, stomatognathic system, lcsh:Technology (General), medicine, Food science, soybean, Soy protein, Gel electrophoresis, Phytic acid, 030109 nutrition & dietetics, Extraction (chemistry), 04 agricultural and veterinary sciences, biochemical phenomena, metabolism, and nutrition, Trypsin, 040401 food science, stomatognathic diseases, germinated-soy, chemistry, lcsh:T1-995, Tempe, bacteria, protein, foaming and emulsion properties, lcsh:Nutrition. Foods and food supply, Food Science, Biotechnology, medicine.drug

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a0179d33e8111343b6ca1ed5dc21f0e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005012105&lng=en&tlng=en