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pro vyhledávání: '"Hsieni-Jer Chen"'
Publikováno v:
Journal of Food Science. 48:716-721
A method of chemical phosphorylation was developed to modify soy protein so as to improve its functional properties. The reaction was carried out by incubating soy protein isolate and cyclic sodium trimetaphosphate in an aqueous solution at pH 11.5 a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38312963ad90ed4df192baf3eaf8ae69
https://doi.org/10.1111/j.1365-2621.1983.tb14882.x
https://doi.org/10.1111/j.1365-2621.1983.tb14882.x
