Effect of Enzymatic Protein Deamidation on Protein Solubility and Flavor Binding Properties of Soymilk
Version of Record online: 21 DEC 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 1, pages C1–C7, January 2013
How to Cite
Suppavorasatit, I., Lee, S.-Y. and Cadwallader, K. R. (2013), Effect of Enzymatic Protein Deamidation on Protein Solubility and Flavor Binding Properties of Soymilk. Journal of Food Science, 78: C1–C7. doi: 10.1111/j.1750-3841.2012.03012.x
- Issue online: 9 JAN 2013
- Version of Record online: 21 DEC 2012
- MS 20120601 Submitted 4/28/2012, Accepted 10/21/2012.
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