Nam, S <br/><br/>
Extrusion of pea starch containing lysozyme and determination of antimicrobial activity.  [electronic resource] 

 -  Journal of food science  Nov 2007 
 - E477-84 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2007.00513.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anti-Infective Agents--analysis<br/>Chemical Phenomena<br/>Chemistry, Physical<br/>Compressive Strength--physiology<br/>Elasticity<br/>Food Handling--methods<br/>Food Packaging--methods<br/>Food Technology--methods<br/>Microbial Sensitivity Tests<br/>Muramidase--analysis<br/>Pisum sativum--chemistry<br/>Plant Extracts--chemistry<br/>Starch--chemistry<br/>Temperature<br/>Water--analysis