Characterization and functional properties of canola protein hydrolysates
Functional properties of proteins can be modified by the use of hydrolysis. Canola proteins (Brassica napus) prepared by the protein micellar mass (PMM) method were subsequently hydrolysed by acid, trypsin, chymotrypsin, bacterial and fungal proteases at varying time intervals. Different hydrolysis...
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2012
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| Online Access: | http://hdl.handle.net/1993/7355 |
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