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Keyword [Techno-functional properties]
Result: 1 - 2 | Page: 1 of 1
1.
Enzymatic Modification Of Caseins And Whey Proteins And Application Of Their Hydrolysates In Food Formulations
2.
Study On Preparation Of Bioactive Peptides From Walnut(Juglans Regia L.) Meal Using Ultrasonic Enhancement And The Coupling Of Enzyme Hydrolysis And Membrane Separation
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