Enzymatic Hydrolysis and Synthesis of Soy Protein to Improve its Amino Acid Composition and Functional Properties

✍ Scribed by A.M. Calderón de la Barca; R.A. Ruiz-Salazar; M.E. Jara-Marini

• Book ID: 108823038
• Publisher: Institute of Food Technologists
• Year: 2000
• Tongue: English
• Weight: 168 KB
• Volume: 65
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2000.tb15988.x