Old Web
English
Sign In
Acemap
>
Paper
>
Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis
Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis
2020
Dellaney Konieczny
Andrea K. Stone
Matthew G. Nosworthy
James D. House
Darren R. Korber
Michael T. Nickerson
Takuji Tanaka
Keywords:
Chemistry
Polyphenol
Biochemistry
Hydrolysis
Pea protein
Proteases
Protein digestibility
Correction
Source
Cite
Save
Machine Reading By IdeaReader
41
References
3
Citations
NaN
KQI
[]