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Improvement of the Functionality of Soy Protein by Introduction of New Thiol Groups through a Papain-catalyzed Acylation

✍ Scribed by HSIEN-YI SUNG; HSIEN-JER CHEN; TIN-YIN LIU; JONG-CHING SU

Book ID: 108806276
Publisher: Institute of Food Technologists
Year: 1983
Tongue: English
Weight: 461 KB
Volume: 48
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1983.tb14880.x

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