Forecasting of functional properties of the soya protein based on the molecular dynamics method
One of the global problems of the food industry is to find the new protein source that could be used for high quality and nutrients balanced foodstuffs production. Soya isolates and concentrates as well as soya flour are widely used in meat industry. From the technological point of view, the new met...
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| Главные авторы: | , , , , , , , |
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| Formato: | Статья |
| Idioma: | English |
| Publicado: |
Consulting and Training Center - KEY
2018
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| Acceso en liña: | https://www.scopus.com/record/display.uri?eid=2-s2.0-85038569918&origin=resultslist&sort=plf-f&src=s&nlo=&nlr=&nls=&sid=6a89af2ab3ca3dce2c15c37a7aec1380&sot=aff&sdt=sisr&sl=145&s=AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29+OR+AF-ID%28%22%5bNo+Affiliation+ID+found%5d%22+60070961%29+OR+AF-ID%28%22%5bNo+Affiliation+ID+found%5d%22+60026323%29&ref=%28Forecasting+of+functional+properties+of+the+soya+protein+based+on+the+molecular+dynamics+method%29&relpos=0&citeCnt=0&searchTerm= https://dspace.ncfu.ru/handle/20.500.12258/2645 |
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