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Effect of Enzymatic Protein Deamidation on Protein Solubility and Flavor Binding Properties of Soymilk

contributor authorInthawoot Suppavorasatit
contributor authorSoo-Yeun Lee
contributor authorKeith R. Cadwallader
date accessioned2020-03-11T09:35:50Z
date available2020-03-11T09:35:50Z
date issued2013
identifier otheroV2FQHMvh9Nlylh1vOWYJLOmKVp3i3nEYQpI9Y4wTOvxzNQywA.pdf
identifier urihttp://libsearch.um.ac.ir:80/fum/handle/fum/488045?show=full
formatgeneral
languageEnglish
titleEffect of Enzymatic Protein Deamidation on Protein Solubility and Flavor Binding Properties of Soymilk
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid4099882
identifier doi10.1111/j.1750-3841.2012.03012.x
journal titleOsmania Journal of Social Sciences
coverageAcademic
journal volume78
journal issue1
filesize714825
citations1


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