%0 Journal Article
%A Shahi, Zahra, Sayyed-Alangi, Seyyedeh Zahra, Najafian, Leila
%T Evaluation of Enzyme Type and Process Time on Functional Properties of Hydrolyzed Proteins Obtained from Defatted Buniumpersicum Bioss. Pressed Cake
%J Journal of Innovation in Food Science and Technology
%V 14
%N 4
%P 83-94
%D 2022
%R 10.30495/jfst.2021.1875940.1562
%U https://sanad.iau.ir/fa/Article/1004507