Controlled enzymatic hydrolysis of glycinin: Susceptibility of acidic and basic subunits to proteolytic enzymes-Reference-Cited by-同舟云学术

Controlled enzymatic hydrolysis of glycinin: Susceptibility of acidic and basic subunits to proteolytic enzymes

Published:2007-08 Issue:6 Volume:40 Page:1056-1065
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Govindaraju K.,Srinivas H.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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3. Assay of proteolytic activity;Arnon;Methods in Enzymology,1970

4. Physico-chemical properties of peanut flour as affected by proteolysis;Beuchat;Journal of Agricultural and Food Chemistry,1975

5. A note on the proposal of an immunochemical system of reference and nomenclature for the major soyabean globulins;Catsimpoolas;Cereal Chemistry,1969

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