Proteins: Chemistry, Characterization, and Quality

Encyclopedia of Food and Health

Volumn , Issue , 2015, Pages 548-553

  Sforza, S ^a   Tedeschi, T ^a   Wierenga, P A ^b  

^a UNIVERSITY OF PARMA   (Italy)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Amino acids; Chromatography; Dumas method; Emulsions; Essential amino acids; Foaming properties; Gel electrophoresis; Gelling properties; Kjeldahl method; Maillard reaction; Peptides; Protein digestibility; Protein source; Proteins

Indexed keywords

EID: 85042832780     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-384947-2.00575-4     Document Type: Chapter

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