Philip John Kanu
School of Food Science and Technology, Southern Yangtze University, No.l800,
Lihu Road, Wuxi 214122, Jiangsu, Peoples Republic of China
Zhu Kerui
School of Food Science and Technology, Southern Yangtze University, No.l800,
Lihu Road, Wuxi 214122, Jiangsu, Peoples Republic of China
Zhou Hui Ming
School of Food Science and Technology, Southern Yangtze University, No.l800,
Lihu Road, Wuxi 214122, Jiangsu, Peoples Republic of China
Qian Haifeng
School of Food Science and Technology, Southern Yangtze University, No.l800,
Lihu Road, Wuxi 214122, Jiangsu, Peoples Republic of China
Jestina Baby Kanu
Milton Margai College of Education and Technology, University of Sierra Leone, Goderich Campus, Freetown, Sierra Leone
Zhu Kexue
School of Food Science and Technology, Southern Yangtze University, No.l800,
Lihu Road, Wuxi 214122, Jiangsu, Peoples Republic of China
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How to cite this article
Philip John Kanu, Zhu Kerui, Zhou Hui Ming, Qian Haifeng, Jestina Baby Kanu and Zhu Kexue, 2007. Sesame Protein 11: Functional Properties of Sesame (Sesamum indicum L.) Protein Isolate as Influenced by pH, Temperature, Time and Ratio of Flour to Water During its Production. Asian Journal of Biochemistry, 2: 289-301.
DOI: 10.3923/ajb.2007.289.301
URL: https://scialert.net/abstract/?doi=ajb.2007.289.301
DOI: 10.3923/ajb.2007.289.301
URL: https://scialert.net/abstract/?doi=ajb.2007.289.301