Deamidation and Functional Properties of Food Proteins by the Treatment with Immobilized Chymotrypsin at Alkaline pH
- 1 September 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (5) , 1345-1347
- https://doi.org/10.1111/j.1365-2621.1989.tb05988.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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