Effects of succinylation and deamidation on functional properties of oat protein isolate

Published 2008 View Full Article

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Title
Effects of succinylation and deamidation on functional properties of oat protein isolate
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 114, Issue 1, Pages 127-131
Publisher
Elsevier BV
Online
2008-09-16
DOI
10.1016/j.foodchem.2008.09.025

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