INFLUENCE OF ENZYMATIC HYDROLYSIS ON THE FUNCTIONAL PROPERTIES OF SESAME CAKE PROTEIN
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,General Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/00986445.2012.717316
Reference44 articles.
1. Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates
2. Preparation and Characterization of Papain-Modified Sesame (Sesamum indicum L.) Protein Isolates
3. Preparation and Characterisation of Protein Hydrolysates from Indian Defatted Rice Bran Meal
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