Specific limited hydrolysis and phosphorylation of food proteins for improvement of functional and nutritional properties

Authors
Publication date
1 January 1987
Publisher
Springer Verlag

Abstract

illus. 50 ref.International audienc

    Similar works

    Full text

    thumbnail-image

    Available Versions

    HAL Descartes

    redirect
    oaioai:HAL:hal-02717148v1
    Last time updated on 23/03/2021