المؤلفون: Suphat Phongthai, Nuttapon Singsaeng, Rossarin Nhoo-ied, Thipubol Suwannatrai, Regine Schönlechner, Kridsada Unban, Warinporn Klunklin, Thunnop Laokuldilok, Yuthana Phimolsiripol, Saroat Rawdkuen

المصدر: Foods, Vol 9, Iss 7, p 942 (2020)

مصطلحات موضوعية: peanut, protein hydrolysate, degree of hydrolysis, rice, gluten-free bread, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/9/7/942; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/25d9eace3b974ba4b9782817a74618ed

المؤلفون: Nuttapon Singsaeng, Kridsada Unban, Yuthana Phimolsiripol, Suphat Phongthai, Saroat Rawdkuen, Regine Schönlechner, Thunnop Laokuldilok, Thipubol Suwannatrai, Warinporn Klunklin, Rossarin Nhoo-ied

المصدر: Foods, Vol 9, Iss 942, p 942 (2020)
Foods
Volume 9
Issue 7

مصطلحات موضوعية: Health (social science), Antioxidant, Gluten-free rice bread, 030309 nutrition & dietetics, medicine.medical_treatment, Plant Science, gluten-free bread, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, Article, 03 medical and health sciences, chemistry.chemical_compound, Hydrolysis, 0404 agricultural biotechnology, medicine, lcsh:TP1-1185, Protein hydrolysates, Food science, Sodium dodecyl sulfate, Polyacrylamide gel electrophoresis, chemistry.chemical_classification, 0303 health sciences, rice, 04 agricultural and veterinary sciences, 040401 food science, Amino acid, Enzyme, chemistry, degree of hydrolysis, peanut, Food Science, protein hydrolysate

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0338cb8d4ce85f6bd0bc558a6a20a86b
https://www.mdpi.com/2304-8158/9/7/942