Cite
HARVARD Citation
del Mar Yust, M. et al. (2013). Hydrolysis of chickpea proteins with Flavourzyme immobilized on glyoxyl-agarose gels improves functional properties. Food science and technology international. pp. 217-223. [Online].
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del Mar Yust, M. et al. (2013). Hydrolysis of chickpea proteins with Flavourzyme immobilized on glyoxyl-agarose gels improves functional properties. Food science and technology international. pp. 217-223. [Online].