Art
J-GLOBAL ID:200902045152349160   Reference number:89A0029882

Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin.

トリプシンで酵素修飾したカゼインとホエー蛋白質の溶解度及び乳化性
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Material:
Volume: 36  Issue:Page: 883-892  Publication year: Sep. 1988 
JST Material Number: C0251A  ISSN: 0021-8561  CODEN: JAFCAU  Document type: Article
Article type: 原著論文  Country of issue: United States (USA)  Language: ENGLISH (EN)
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Protein 

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