Improvement of the Physicochemical Properties of Soybean Proteins by Enzymatic Hydrolysis

Published 2009 View Full Article

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Title
Improvement of the Physicochemical Properties of Soybean Proteins by Enzymatic Hydrolysis
Authors
Keywords
-
Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 15, Issue 4, Pages 381-388
Publisher
Japanese Society for Food Science and Technology
Online
2009-10-09
DOI
10.3136/fstr.15.381

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