ENZYMATIC HYDROLYSIS OF DEFATTED WHEAT GERM BY PROTEASES AND THE EFFECT ON THE FUNCTIONAL PROPERTIES OF RESULTING PROTEIN HYDROLYSATES
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2005.00004.x/fullpdf
Reference32 articles.
1. J. ADLER-NISSEN, 1986,Enzymic Hydrolysis of Food Proteins, pp. 110 132 , Elsevier, New York.
2. Functional properties of soy protein hydrolysate produced from a continuous membrane reactor system
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