Effect of Protease Digestion and Dephosphorylation on High Emulsifying Properties of Hen Egg Yolk Phosvitin

Journal article

Peer reviewed

M. A. Sattar Khan, Elfadil E. Babiker, Hiroyuki Azakami and Akio Kato

Journal of agricultural and food chemistry, Vol.46(12), pp.4977-4981

21/12/1998

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Title: Effect of Protease Digestion and Dephosphorylation on High Emulsifying Properties of Hen Egg Yolk Phosvitin
Creators - without role: M. A. Sattar Khan - Yamaguchi University
Elfadil E. Babiker - Yamaguchi University
Hiroyuki Azakami - Yamaguchi University
Akio Kato - Yamaguchi University
Publication Details: Journal of agricultural and food chemistry, Vol.46(12), pp.4977-4981
Identifiers: 9951317608331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article