Influence of Degree of Hydrolysis on the Functional...

Journal of Food Processing and Preservation 2015 / 12 Vol. 39; Iss. 6

Influence of Degree of Hydrolysis on the Functional Properties of Cowpea Protein Hydrolysates

Mune Mune, Martin Alain
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Volume:
39
Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.12488
Date:
December, 2015
File:
PDF, 381 KB
english, 2015
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