Enzymatic hydrolysis of oat and soya lecithin: Effects on functional properties-Reference-Cited by-同舟云学术

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Enzymatic hydrolysis of oat and soya lecithin: Effects on functional properties

Published:1994-08 Issue:8 Volume:71 Page:887-891
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Aura Anna-Marja¹,Forssell Pirkko¹,Mustranta Annikka¹,Suortti Tapani¹,Poutanen Kaisa¹

Affiliation:

1. ; VTT Biotechnology and Food Research; P.O. Box 1500 FIN-02044 VTT Findland

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference21 articles.

1. The industrial uses of special lecithins: A review

2. Nakai , E. K. Suzuki S. Sato M. Kato 1988

3. Kudo , S. H. Sawada T. Watanabe A. Kuroda 1988

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4. Production of a Health-Beneficial Food Emulsifier by Enzymatic Partial Hydrolysis of Phospholipids Obtained from the Head of Autumn Chum Salmon;Journal of Oleo Science;2017

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