The Influence of Peptide Chain Length on Taste and Functional Properties of Enzymatically Modified Soy Protein
Author:
Affiliation:
1. NOVO INDUSTRI A/S, Enzyme Applications Research and Development, Enzymes Division, Novo Allé, DK-2880 Bagsvaerd, Denmark
Publisher
AMERICAN CHEMICAL SOCIETY
Link
https://pubs.acs.org/doi/pdf/10.1021/bk-1979-0092.ch007
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