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

标题
Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 122, Issue 4, Pages 1212-1217
出版商
Elsevier BV
发表日期
2010-04-03
DOI
10.1016/j.foodchem.2010.03.121

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