Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleImprovement of the functionality of soy protein by introduction of new thiol groups through a papain-catalyzed acylationAuthorsChen, H.-J.; Sung, H.-Y.; Su, J.-C.; Liu, T.-Y.SubjectsFOOD industryPublicationJournal of Food Science (Wiley-Blackwell), 1983, Vol 48, Issue 3, p708ISSN0022-1147Publication typeArticle