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Proteolytic Activity in Sorghum Flour and Its Interference in Protein Analysis1

May 2000 Volume 77 Number 3
Pages 343 — 344
C. P. Huang , 2 E. Hejlsoe-Kohsel , 3 X. Z. Han , 2 and B. R. Hamaker 2 , 4

Paper No. 15966 from the Purdue Agricultural Experimental Station. Department of Food Science and the Whistler Center for Carbohydrate Research, Purdue University, 1160 Food Science Building, West Lafayette, IN. MLK-Vestjylland Company, Wedellsborgvej 8, 7400 Herning, Denmark. Corresponding author. E-mail:hamakerb@foodsci.purdue.edu


Go to Article:
http://dx.doi.org/10.1094/CCHEM.2000.77.3.343
Accepted January 19, 2000.

© 2000 American Association of Cereal Chemists, Inc.