Effect of enzymatic hydrolyzed protein from pig bones on some biological and functional properties
Author:
Funder
Ministerio de Agricultura, Alimentación y Medio Ambiente
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04950-0.pdf
Reference31 articles.
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4. Ahmed J, Al-Ruwaih N, Mulla M, Rahman MH (2018) Effect of high-pressure treatment on functional, rheological and structural properties of kidney bean protein isolate. LWT-Food Sci Technol 91:191–197
5. Al-Ruwaih N, Ahmed J, Mulla M, Arfat YA (2019) High-pressure assisted enzymatic proteolysis of kidney beans protein isolates and characterization of hydrolysates by functional, structural, rheological and antioxidant properties. LWT-Food Sci Technol 100:231–236
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