Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase

Published 2010 View Full Article

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Title
Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 122, Issue 4, Pages 1212-1217
Publisher
Elsevier BV
Online
2010-04-03
DOI
10.1016/j.foodchem.2010.03.121

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