Cocoa-Specific Aroma Potential of Selected Seeds Globulin by in Vitro Proteolysis with Cocoa Proteases
This study was carried out to study the globulin characteristics from cottonseed, alfalfa seed, pea, mung bean and French bean and compare their characteristics to cocoa seeds. The study also examined whether these globulins from selected seeds are capable in producing cocoa-specific aroma precu...
Saved in:
Main Author: | Sukor, Rashidah |
---|---|
Format: | Thesis |
Language: | English English |
Published: |
2004
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/6668/1/FSMB_2004_5.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Isolation and Characterisation of Cocoa Protease
by: Seow, Teck Keong
Published: (1992) -
Kajian protease rekombinan Burkholderia pseudomallei /
by: Ling, Jessmi Mei Ling
Published: (2000) -
Statistical approach for enzyme production using response surface methodology and structure prediction of thermostable organic solvent-tolerant rand protease
by: Husein, Randa Abdel Kareem
Published: (2017) -
Purification And Characterization Of Organic Solvent Tolerant Protease From Pseudomonas Aeruginosa Strain K
by: Yusoff, NorulAiman
Published: (2007) -
Characterization and crystallization of W200R protease
by: Muhd Noor, Noor Dina
Published: (2012)