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Influence of Autoclaving Soybean Proteins on Liberation of Aspartic and Glutamic Acids and Lysine by Several Digestion Procedures

✍ Scribed by ROBERT JOHN EVANS; SELMA L. BANDEMER; DORIS H. BAUER

Book ID: 108795702
Publisher: Institute of Food Technologists
Year: 1961
Tongue: English
Weight: 501 KB
Volume: 26
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1961.tb00813.x

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