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 t...
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| Format: | Article |
| Language: | English |
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Bangladesh Pharmacological Society
2015-12-01
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| Series: | Bangladesh Journal of Pharmacology |
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| Online Access: | https://www.banglajol.info/index.php/BJP/article/view/25796 |