Full Length Research Paper
References
Balami YA (ed) (2004). Laboratory manual on Food Technology, Nutrition and Dietetics.National Science and Technology Forum Kaduna Nigeria. pp 58-79 |
|
Balsam MS, Gershion SD, Riger MM (1994) Cosmetics science and technology.John Wiley and Sons Publishing, India. Pp 100 -110 |
|
Cole, CGB (2000). "Gelatin", in Francis, FJ, Encyclopedia of Food Science and Technology 2nd edition, John Wiley & Sons, pp. 1183-1188 |
|
Fennema Owen (2003). Physical chemistry of foods. Mercel Dekker, Switzerland. pp 791 -800 |
|
Gilles P (2002). Uses of at Least One Protein Fraction Extracted from Hibiscus esculentus Seed and Cosmetic Composition Containing such a Fraction. United States Patent No: 6379719. |
|
Martin FW, Telek L, Ruberté R, Santiago AG (2006). Protein, Oil and Gossypol Contents of a Vegetable Curd Made From Okra Seed. J. Food Sci. 44(5):1517-1579. |
|
Micheal JW (1990). Physical properties of foods and food Processing systems. Ellis Hardwood Publishers Limited London. pp. 194-196. |
|
Karakoltsidis PA, Constantinides SM (1975). Okra Seed: A New Protein Source. J. Agric. Food Chem. 23(6):1204-1207. |
|
Valclavick AV, Elizabeth WC (2008). Essentials of Food Science. Dennis R. Heldman, San Marcos CA 92078, USA. . pp 88-98 |
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0