Effect of high foam ability corn glutelin hydrolysate on quality of chiffon cake
<b>Objective:</b> This study aimed to provide a new direction for the application of protease restriction modification technique in corn protein. <b>Methods:</b> Corn glutelin was extracted from corn gluten meal. The response surface method was used to optimize the hydrolysis conditions of corn glut...
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| Главные авторы: | , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
The Editorial Office of Food and Machinery
2023-12-01
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| Серии: | Shipin yu jixie |
| Предметы: | |
| Online-ссылка: | http://www.ifoodmm.com/spyjxen/article/abstract/20231030 |
| Метки: |
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