Effect of Enzymatic Protein Deamidation on Protein Solubility and Flavor Binding Properties of Soymilk
سال
: 2013شناسه الکترونیک: 10.1111/j.1750-3841.2012.03012.x
کالکشن
:
-
آمار بازدید
Effect of Enzymatic Protein Deamidation on Protein Solubility and Flavor Binding Properties of Soymilk
Show full item record
| contributor author | Inthawoot Suppavorasatit | |
| contributor author | Soo-Yeun Lee | |
| contributor author | Keith R. Cadwallader | |
| date accessioned | 2020-03-11T09:35:50Z | |
| date available | 2020-03-11T09:35:50Z | |
| date issued | 2013 | |
| identifier other | oV2FQHMvh9Nlylh1vOWYJLOmKVp3i3nEYQpI9Y4wTOvxzNQywA.pdf | |
| identifier uri | http://libsearch.um.ac.ir:80/fum/handle/fum/488045 | |
| format | general | |
| language | English | |
| title | Effect of Enzymatic Protein Deamidation on Protein Solubility and Flavor Binding Properties of Soymilk | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 4099882 | |
| identifier doi | 10.1111/j.1750-3841.2012.03012.x | |
| journal title | Osmania Journal of Social Sciences | |
| coverage | Academic | |
| journal volume | 78 | |
| journal issue | 1 | |
| filesize | 714825 | |
| citations | 1 |