Deamidation and Functional Properties of Food Proteins by the Treatment with Immobilized Chymotrypsin at Alkaline pH

✍ Scribed by AKIO KATO; YOSHINORI LEE; KUNIHIKO KOBAYASHI

• Book ID: 108814172
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 414 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb05988.x