Optimization of technological parameters of casein hydrolysis
Milk proteins are valuable raw materials for obtaining protein hydrolysates and active peptides formed during hydrolysis. Various proteolytic enzymes and bacteria are most often used for hydrolysis. Important parameters for regulating the degree of protein hydrolysis are duration, temperature of hyd...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Russo |
| Publicat: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2026-01-01
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| Col·lecció: | Пищевые системы |
| Matèries: | |
| Accés en línia: | https://www.fsjour.com/jour/article/view/927 |
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