## Chemical lipophilization of soy protein isolates and wheat gluten Chemical modification of soy protein isolate and wheat gluten can be used to investigate the influence of the chemical composition and the structure of the proteins on the final product properties and to adjust these properties t
โฆ LIBER โฆ
Chemical and physical lipophilization of proteins
โ Scribed by Makoto Kito
- Book ID
- 112776882
- Publisher
- Springer-Verlag
- Year
- 1987
- Tongue
- English
- Weight
- 556 KB
- Volume
- 64
- Category
- Article
- ISSN
- 0003-021X
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