Innovative Food Products
Author:
Publisher
Springer Berlin Heidelberg
Link
http://link.springer.com/content/pdf/10.1007/978-3-662-59659-3_4
Reference89 articles.
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2. Akdogan H (1999) High moisture food extrusion. International Journal of Food Science and Technology 34(3):195–207
3. Arita K et al (2001) Effect of chemical and genetic attachment of polysaccharides to proteins on the production of IgG and IgE. Journal of Agricultural and Food Chemistry 49:2030–2036
4. Aryee ANA et al (2017) Impact of processing on the chemistry and functionaliyt of food proteins. In: Yada RY (Ed) Proteins in Food Processing. Woodhead Publishing, Cambridge
5. Aubes I, Combes D (1997) Effect of different proteases on bitterness of hemoglobin hydrolysates. Applied Biochemistry and Biotechnology 67:127–138
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