Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteins.

No abstract is available for this paper.

• Publication year

  1976

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  1976-11-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1021/JF60208A033PMID 12199
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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