Improving Surface Functional Properties of Tofu Whey-Derived Peptides by Chemical Modification with Fatty Acids
Article first published online: 19 MAR 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 4, pages C333–C339, April 2012
How to Cite
Matemu, A. O., Katayama, S., Kayahara, H., Murasawa, H. and Nakamura, S. (2012), Improving Surface Functional Properties of Tofu Whey-Derived Peptides by Chemical Modification with Fatty Acids. Journal of Food Science, 77: C333–C339. doi: 10.1111/j.1750-3841.2012.02631.x
- Issue published online: 19 APR 2012
- Article first published online: 19 MAR 2012
- MS 20101255 Submitted 11/4/2010, Accepted 1/12/2012.
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