Philip John Kanu
State Key Laboratory of School of Food Science and Technology, Jiangnan University, Lihu Road No. 1800, Wuxi, 214122 Peoples’s Republic of China
Hui Ming Zhou
State Key Laboratory of School of Food Science and Technology, Jiangnan University, Lihu Road No. 1800, Wuxi, 214122 Peoples’s Republic of China
Jestina Baby Kanu
Milton Margai College of Education and Technology-Affiliated to the University of Sierra Leone, Goderich Campus, Freetown, Sierra Leone
Ke-Xue Zhu
State Key Laboratory of School of Food Science and Technology, Jiangnan University, Lihu Road No. 1800, Wuxi, 214122 Peoples’s Republic of China
Ke-Rui Zhu
State Key Laboratory of School of Food Science and Technology, Jiangnan University, Lihu Road No. 1800, Wuxi, 214122 Peoples’s Republic of China
Haifeng Qian
State Key Laboratory of School of Food Science and Technology, Jiangnan University, Lihu Road No. 1800, Wuxi, 214122 Peoples’s Republic of China
PDF Fulltext XML References Citation
How to cite this article
Philip John Kanu, Hui Ming Zhou, Jestina Baby Kanu, Ke-Xue Zhu, Ke-Rui Zhu and Haifeng Qian, 2007. The use of Response Surface Methodology in Predicting Sesame (Sesamum indicum L.) Protein Extractability with Water and the Analysis of the Protein Extracted for it Amino Acid Profile. Biotechnology, 6: 447-455.
DOI: 10.3923/biotech.2007.447.455
URL: https://scialert.net/abstract/?doi=biotech.2007.447.455
DOI: 10.3923/biotech.2007.447.455
URL: https://scialert.net/abstract/?doi=biotech.2007.447.455