Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity-Reference-Cited by-同舟云学术

Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity

Published:2021-03 Issue: Volume:112 Page:106319
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Calderón-Chiu Carolina,Calderón-Santoyo Montserrat,Herman-Lara Erasmo,Ragazzo-Sánchez Juan Arturo

Funder

CONACYT

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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5. Enzymatic solubilization of an insoluble substrate, fish protein concentrate: Process and kinetic considerations;Archer;Biotechnology and Bioengineering,1973

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