Art
J-GLOBAL ID：200902043295414653   Reference number：89A0234993

Investigation of functional properties of partially hydrolyzed proteins.

部分的に加水分解された蛋白質の機能的性質
Author (3)：
MIETSCH F

About MIETSCH F

(Central Research Inst. Food Industry, Budapest, HUN)

About Central Research Inst. Food Industry, Budapest, HUN

, 
FEHER J

About FEHER J

(Central Research Inst. Food Industry, Budapest, HUN)

About Central Research Inst. Food Industry, Budapest, HUN

, 
HALASZ A

About HALASZ A

(Central Research Inst. Food Industry, Budapest, HUN)

About Central Research Inst. Food Industry, Budapest, HUN


Material：
Nahrung  (Structure, Function, Interaction)

About Nahrung


Volume： 33  Issue： 1  Page： 9-15  Publication year： 1989 
JST Material Number： H0535A  ISSN： 0027-769X  Document type： Article
Article type： 原著論文  Country of issue： Germany, Federal Republic of (DEU)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
soybean protein

About soybean protein

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Protein 
(FJ09020N)

About Protein

Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
加水分解

About 加水分解

, 
蛋白質

About 蛋白質

, 
性質

About 性質


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