Work

Hypoallergenization of soy protein using a combination of limited enzymatic hydroylsis and controlled Maillard-induced glycosylation

Year: 2014

Type: dissertation

Abstract: University of Minnesota M.S. thesis. Major: Food science. Advisor: Baraem Ismail. 1 computer file (PDF); xx, 146 pages, appendices A-J.

Source: University of Minnesota Digital Conservancy (University of Minnesota)

Author: Jordan Kay Walter

Language: English

Topic: Food Allergy and Anaphylaxis Research

Subfield: Immunology and Allergy

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

Funder: University of Minnesota

OpenAlex ID: W14846660

Cites: 120

Cited by: 1

Related to: 10