A Bradford multiplexing method for protein estimation in fermented foods: Soy sauces
Proteins for foods, in addition to providing nutrition, should also possess specific functional properties that facilitate processing and serve as the basis of product performance. Soy protein is a major component of the diet of food and is increasingly important in the human diet. Hence, here in th...
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| Format: | Book |
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Bangladesh Pharmacological Society,
2015-12-01T00:00:00Z.
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Internet
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A1234.567 |
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