Reduction of immunoreactive properties of pea globulins as the result of enzymatic modification
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.34.2005.3.12
Reference30 articles.
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2. In vitro hydrolysis of pea, faba bean and lentil meals and isolated protein fractions by pepsin and trypsin.;R. Bhatty;Can. Inst. Fd Sci. Technol,1988
3. Electrophoretograms of pea and skim milk proteins hydrolyzed in vitro with pepsin and rennin.;R. Bhatty;J. agric. Fd Chem.,1983
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