Preparation and selected functional properties of protein products from commercial canola meal /

about 75%. However, the starting meal had 3.65% phytic acid

Bibliographic Details

Main Author:	Lin, Guomin
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1998.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy