Improvement of the functionality of vegetable proteins by controlled enzymatic hydrolysis
- 1 January 1983
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 32 (3-4) , 411-423
- https://doi.org/10.1007/bf01091198
Abstract
No abstract availableKeywords
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- The Influence of Peptide Chain Length on Taste and Functional Properties of Enzymatically Modified Soy ProteinPublished by American Chemical Society (ACS) ,1979
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- Studies on enzyme-modified proteins as foaming agents: Effect of structure on foam stabilityFood Chemistry, 1978