Peter Bechtel to Protein Hydrolysates
This is a "connection" page, showing publications Peter Bechtel has written about Protein Hydrolysates.
Connection Strength
0.084
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Rheological and functional properties of catfish skin protein hydrolysates. J Food Sci. 2010 Jan-Feb; 75(1):E11-7.
Score: 0.084
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.