Modification of proteins from soymilk residue (okara) by trypsin

Journal of Food Science

Volumn 64, Issue 5, 1999, Pages 781-786

  Chan, W M ^a   Ma, C Y ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Okara; Protein functionality; Soymilk; Trypsin hydrolysis

Indexed keywords

GLYCINE MAX;

EID: 0032700224     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15911.x     Document Type: Article

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