Physicochemical and Functional Properties of Soy Protein Substrates Modified by Low Levels of Protease Hydrolysis

✍ Scribed by Stephanie Jung; Patricia A. Murphy; Lawrence A. Johnson

• Book ID: 108825975
• Publisher: Institute of Food Technologists
• Year: 2005
• Tongue: English
• Weight: 259 KB
• Volume: 70
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2005.tb07080.x