Application of Reductant and Surfactant on Improving the Functional Properties of Rice Protein
碩士 === 國立臺灣大學 === 園藝暨景觀學系 === 105 === Rice protein is a good source of vegetable protein due to its hypoallergenicity and high biological value. However, the high insolubility of rice protein with extensive disulfide bonds and interior hydrophobicity resulted in poor performance in functions. Theref...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/h7msu8 |