Surface Activity and Related Functional Properties of Peptides Obtained from Whey Proteins
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
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5. Adler-Nissen, J., and U. S. Olsen. 1979. The influence of peptide chain length on taste and functional properties of enzymatically modified soy protein. Page 125 in Functionality and Protein Structure. A. Pour-El, ed. ACS Symp. Ser. No. 92. Am. Chem. Soc., Washington, DC.
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