Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates
Author:
Affiliation:
1. Universidade Federal de Pelotas, Brazil
2. United States Department of Agriculture, Estados Unidos
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v36s1/0101-2061-cta-1678-457X0047.pdf
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4. The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate;Avramenko N. A.;Food Research International,2013
5. Encyclopedia of Agricultural, Food and Biological Engineering;Berrios J. J.,2006
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