Preparation of a process flavoring from coconut protein hydrolysate
Coconut protein extract was hydrolyzed with concentrated HCl solution for 6 1/2 hours. The hydrolysate mixture was filtered to remove the humins and the filtrate neutralized to pH 6 with 6N NaOH solution. The phenylalanine and methionine content of the hydrolysate was removed by treatment with activ...
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| Format: | Thesis |
| Language: | English |
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1985.
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