Differential Scanning Calorimetry of Edible Plant-Based Protein Using Glycerol as a Medium
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Publisher
Pleiades Publishing Ltd
Link
https://link.springer.com/content/pdf/10.1134/S0006350924700064.pdf
Reference24 articles.
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5. S. Jung, P. A. Murphy, and L. A. Johnson, Physicochemical and functional properties of soy protein substrates modified by low levels of protease hydrolysis, J. Food Sci. 70 (2), C180–C187 (2005).
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