Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteins. [electronic resource]

Name: Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteins. [electronic resource]
Author: Boonvisut, S

Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteins. [electronic resource] — المؤلف: Boonvisut, S

المؤلف: Boonvisut, S
الوصف: 1130-5 p.
الموضوعات: Amylases؛ Chemical Phenomena؛ Chemistry؛ Digestion؛ Disulfides؛ Hot Temperature؛ Hydrogen-Ion Concentration؛ Pepsin A