Improvement of the Functionality of Soy Protein by Introduction of New Thiol Groups through a Papain‐catalyzed Acylation
- 1 May 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (3), 708-711
- https://doi.org/10.1111/j.1365-2621.1983.tb14880.x
Abstract
No abstract availableThis publication has 24 references indexed in Scilit:
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