Effect of pH and Pepsin Limited Hydrolysis on the Structure and Functional Properties of Soybean Protein Hydrolysates (Englisch)
- Neue Suche nach: Cui, C.
- Neue Suche nach: Zhao, M.
- Neue Suche nach: Yuan, B.
- Neue Suche nach: Zhang, Y.
- Neue Suche nach: Ren, J.
- Neue Suche nach: Cui, C.
- Neue Suche nach: Zhao, M.
- Neue Suche nach: Yuan, B.
- Neue Suche nach: Zhang, Y.
- Neue Suche nach: Ren, J.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
78
, 12
;
C1871-C1877
;
2013
-
ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Effect of pH and Pepsin Limited Hydrolysis on the Structure and Functional Properties of Soybean Protein Hydrolysates
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Beteiligte:
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Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 78, 12 ; C1871-C1877
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Verlag:
- Neue Suche nach: Blackwell Publishing Ltd
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Erscheinungsdatum:01.01.2013
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Format / Umfang:C1871-C1877
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 664 -
Datenquelle:
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