Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration

Autoria(s): Wang JS; Zhao MM; Yang XQ; Jiang YM
Data(s)

2006
Identificador

http://ir.scbg.ac.cn/handle/344003/1541

http://www.irgrid.ac.cn/handle/1471x/15372
Fonte

Wang JS； Zhao MM； Yang XQ； Jiang YM.Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration,Journal of Cereal Science,2006,44(1):93-100
Tipo

期刊论文
Acesso ao item digital