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Factors affecting quality and yield of protein preparations from sunflower seed 1. influences of seed components and processing conditions on color


Factors affecting quality and yield of protein preparations from sunflower seed 1. influences of seed components and processing conditions on color



Nahrung 29(5): 441-447



With regard to quality improvement of protein preparations from sunflower seed the causes of undesired color reversion and principle techniques to lower it are given. Examinations of such effects as seed components and medium conditions are presented. Recommendations of a favorable and practicable procedure of seed preparation and processing are derived.

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