Effect of acetylation on the physical properties of Vicia faba protein isolate (Short communication)
- 1 January 1981
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 25 (6), K27-K28
- https://doi.org/10.1002/food.19810250619
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Effect of succinylation on the physico‐chemical properties of some food proteinsMolecular Nutrition & Food Research, 1980
- Modification of the physical properties of soy protein isolate by acetylationJournal of Agricultural and Food Chemistry, 1977
- Modifizierung der funktionellen Eigenschaften von Ackerbohnenprotein durch AcetylierungMolecular Nutrition & Food Research, 1977