FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (12): 70-72.
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LI Tao, ZHAO Sheng-Lan, CHEN Chao-Yin, YU Xu-Ya, ZHANG Rong-Qing
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Abstract: This paper studied the effect of grinding temperature and pH on dissolution ratio of walnut protein in twice grindings by responsible surface experimental design . The optimum grinding condition obtained were 78℃, pH7.6~7.7. At these conditions , the effects of grinding times on dissolution ratio of walnut protein were studied.
Key words: walnut protein grinding condition dissolution ratio
LI Tao, ZHAO Sheng-Lan, CHEN Chao-Yin, YU Xu-Ya, ZHANG Rong-Qing. Study on Grinding Conditions of Walunt Protein Extraction[J]. FOOD SCIENCE, 2000, 21(12): 70-72.
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