Hydrolysates of native and modified soy protein isolates: structural characteristics, solubility and foaming properties
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference16 articles.
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3. Cleavage of structural proteins during the assembly of the head of bacteriophage T4;Laemmli;Nature,1970
4. Enzymatic production of protein hydrolysates for food use;Lahl;Food Technology,1994
5. Protein measurement with the folin phenol reagent;Lowry;Journal of Biological Chemistry,1951
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