Phosphorylation of food proteins with phosphorus oxychloride—Improvement of functional and nutritional properties: A review
- 31 December 1991
- journal article
- review article
- Published by Elsevier in Food Chemistry
- Vol. 39 (1) , 13-26
- https://doi.org/10.1016/0308-8146(91)90081-x
Abstract
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