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Journal description
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Details for article 2 of 40 found articles
| Title: |
Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate |
| Author: |
Venkatachalam, Karthikeyan Nagarajan, Muralidharan |
| Appeared in: |
Journal of food science and technology |
| Paging: | Volume 56 (2019) nr. 6 pages 3137-3144 |
| Year: |
2019 |
| Contents: | |
| Publisher: |
Springer India, New Delhi |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 2 of 40 found articles
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