Structural characteristics and functional properties of walnut glutelin as hydrolyzed: effect of enzymatic modification
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DOI: 10.1080/10942912.2019.1579738
Abstract: ABSTRACT Currently, edible walnuts are either eaten fresh or being processed as walnut oil. However, the walnut dregs produced after the oil is pressed from the walnuts cannot be used for comprehensive utilization. Instead, they… read more here.
Keywords: functional properties; walnut protein; walnut glutelin; walnut ... See more keywords