Optimization of Viscozyme L-assisted extraction of oat bran protein using response surface methodology

Published 2007 View Full Article

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Title
Optimization of Viscozyme L-assisted extraction of oat bran protein using response surface methodology
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 106, Issue 1, Pages 345-351
Publisher
Elsevier BV
Online
2007-05-26
DOI
10.1016/j.foodchem.2007.05.041

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