NDLI: Deamidation and Functional Properties of Food Proteins by the Treatment with Immobilized Chymotrypsin at Alkaline pH

Content Provider	Scilit
Author	Kato, Akio Lee, Yoshinori Kobayashi, Kunihiko
Copyright Year	1989
Description	Journal: Journal of food science
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1989.tb05988.x/pdf
Ending Page	1347
Page Count	3
Starting Page	1345
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1989.tb05988.x
Journal	Journal of food science
Issue Number	5
Volume Number	54
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1989-09-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Analytical Chemistry Immobilized Chymotrypsin Treatment with Immobilized Food Proteins Chymotrypsin At Alkaline
Content Type	Text
Resource Type	Article

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Deamidation and Functional Properties of Food Proteins by the Treatment with Immobilized Chymotrypsin at Alkaline pH