Isolation and functional caharacterization of chia (Salvia hispanica) proteins
Author:
Affiliation:
1. Universidad Autónoma de Yucatán, México
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40n2/0101-2061-cta-fst41618.pdf
Reference18 articles.
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4. Official methods of analysis,1997
5. Enzymic phosphorylation of soy protein isolate for improved functional properties;Campbell N. F.;Journal of Agricultural and Food Chemistry,1992
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