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Limited Enzymatic Hydrolysis Can Improve the Interfacial and Foaming Characteristics of β-Conglycinin
Ruíz-Henestrosa, Victor Pizones, Carrera Sánchez, Cecilio, del Mar Yust, María, Pedroche, Justo, Millán, Francisco, Rodríguez Patino, Juan M.Volume:
55
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf0628476
Date:
February, 2007
File:
PDF, 265 KB
english, 2007