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Change of soybean isolate poypeptide composition during thermal inactivation of trypsin inhibitors / Promene polipeptidne strukture sojinog proteinskog izolata pri termičkoj inaktivaciji antinutritivnih komponenti
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2000)
The change of polypeptide composition of soybean isolates, prepared from samples treated by autoclaving in the aim of trypsin inhibitors inactivation (0.5 bar; 5,10 and 15 min.) was investigated. By densitometric analysis ...