The solubility of trypsin pea protein hydrolysates (Short Communication)

Nahrung - Food

Volumn 42, Issue 3-4, 1998, Pages 217-218

  Soral Smietana M ^a   Swigon A ^a   Amarowicz, R ^a   Sijtsma, L ^b  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

PISUM SATIVUM;

EID: 1542786800     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1521-3803(199808)42:03/04<217::aid-food217>3.3.co;2-u     Document Type: Article

References (3)

1. Lowry, O. H., N. J. Rosebrough, A. L. Farr and R. J. Randall, J. Biol. Chem. 193 (1951) 265-275.
2. Mahmoud, M. I., Food Technology 9 (1994) 89-95.
3. West, S. I., S. C. Lewis, J. Hart and C. L. Walters, The British Food Manufacturing. Industries Research Association, Research Report, London 1986.