Effects of $H_2O_2$ and Papain Treatments, and Acylation on Chemical and Functional Properties of Defatted Sesame Oil Cake Protein
(과산화수소, Papain처리 및 Acyl화가 분리참깨박 단백의 품질 및 기능적 성질에 미치는 영향)
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- Korean Journal of Food Science and Technology
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- v.20 no.3
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- pp.405-411
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- 1988