Sensory evaluation of enzymic soya protein hydrolysates produced with anti-oxidants.

J.P. Roozen

Sensory evaluation of enzymic soya protein hydrolysates produced with anti-oxidants.

J.P. Roozen

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

Original language	English
Title of host publication	Proc. Symp. Food science: basic research for technological progress, Wageningen, 1988. J.P. Roozen, F.M. Rombouts and A.G.J. Voragen (eds.). Pudoc, Wageningen
Pages	171-177
Publication status	Published - 1989

Cite this

@inproceedings{1567cf59833a415e924c636aa337d31a,

title = "Sensory evaluation of enzymic soya protein hydrolysates produced with anti-oxidants.",

author = "J.P. Roozen",

year = "1989",

language = "English",

pages = "171--177",

booktitle = "Proc. Symp. Food science: basic research for technological progress, Wageningen, 1988. J.P. Roozen, F.M. Rombouts and A.G.J. Voragen (eds.). Pudoc, Wageningen",

}

Sensory evaluation of enzymic soya protein hydrolysates produced with anti-oxidants. / Roozen, J.P.
Proc. Symp. Food science: basic research for technological progress, Wageningen, 1988. J.P. Roozen, F.M. Rombouts and A.G.J. Voragen (eds.). Pudoc, Wageningen. 1989. p. 171-177.

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic