Improvement of solubility, foaming and emulsification properties of coconut (cocos nucifera L.) protein by nono-enzymatic deamidation (SCOPUS)
Meenmanee S., Rattananukrom A., Thaiphanit S., Suppavorasatit I. (2022). Improvement of solubility, foaming and emulsification properties of coconut (cocos nucifera L.) protein by nono-enzymatic deamidation. LWT, 153, 112493.