Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems
Author:
Affiliation:
1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 B-3001 Leuven Belgium
Funder
Research Foundation - Flanders
Publisher
Wiley
Subject
Food Science
Reference145 articles.
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3. Enzymatic hydrolysis of food proteins;Adler-Nissen;Process Biochem,1977
4. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;J Agric Food Chem,1979
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