Effects of Grinding and Thermal Treatments on Hydrolysis...

Journal of Agricultural and Food Chemistry 2005 / 04 Vol. 53; Iss. 8

Effects of Grinding and Thermal Treatments on Hydrolysis Susceptibility of Pea Proteins ( Pisum sativum L.)

Le Gall, Maud, Guéguen, Jacques, Séve, Bernard, Quillien, Laurence
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Volume:
53
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf040314w
Date:
April, 2005
File:
PDF, 265 KB
english, 2005
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