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Influence of carbohydrates on self-association of mung bean protein hydrolysate in the presence of amphiphilic asiatic acid
Wongekalak, La-Ongdao, Hongsprabhas, ParichatVolume:
49
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12425
Date:
May, 2014
File:
PDF, 779 KB
english, 2014