Optimization of Enzymatic Hydrolysis of Defatted Sesame Flour by Different Proteases and their Effect on the Functional Properties of the Resulting Protein Hydrolysate
Philip John Kanu, Jestina Baby Kanu, Edward H. Sandy, Joseph B.A. Kandeh, Philip M.P. Mornya and Zhou Huiming
American Journal of Food Technology Volume 4, Number 6, 226-240, 2009
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Phenolics, Selenium, Vitamin C, Amino Acids and Pungency Levels and Antioxidant Activities of Two Egyptian Onion Varieties
Y.A. Elhassaneen and M.I. Sanad
American Journal of Food Technology Volume 4, Number 6, 241-254, 2009
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Comparative Study of Chemical Composition and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Flour Grown in China
M.T. Kamara, Z. Huiming, Z. Kexue, I. Amadou and F. Tarawalie
American Journal of Food Technology Volume 4, Number 6, 255-267, 2009
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Characterization, in vitro Trypsin Digestibility and Antioxidant Activity of Fermented Soybean Protein Meal with Lactobacillus plantarum Lp6
I. Amadou, S. Jin, M.T. Kamara, Y.H. Shi, O.S. Gbadamosi and Le Guo-Wei
American Journal of Food Technology Volume 4, Number 6, 268-276, 2009
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