Preparation and Functional Properties of Enzymatically Deamidated Soy Proteins
Article first published online: 28 JUN 2008
Journal of Food Science
Volume 54, Issue 3, pages 598–601, May 1989
How to Cite
HAMADA, J.S. and MARSHALL, W.E. (1989), Preparation and Functional Properties of Enzymatically Deamidated Soy Proteins. Journal of Food Science, 54: 598–601. doi: 10.1111/j.1365-2621.1989.tb04661.x
- Issue published online: 28 JUN 2008
- Article first published online: 28 JUN 2008
- 8/15/88; revised 12/12/88;'accepted 12/12/88.
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