THE PREPARATION OF PROTEIN HYDROLYSATE FROM DEFATTED COCONUT AND SOYBEAN MEALS .1. EFFECT OF PROCESS VARIABLES ON THE AMINO NITROGEN RELEASED AND FLAVOR DEVELOPMENT

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作者：

PHAM, CB

DELROSARIO, RR

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JOURNAL OF FOOD TECHNOLOGY | 1983年 / 18卷 / 01期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：21 / 34

页数：14

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