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Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties
Soybean proteins are widely used as nutritional and functional food ingredients. This investigation evaluated through a 2(3) central composite design the effect of three variables (pH, temperature and enzyme/substrate (E/S) ratio) on the production of soy protein isolate (SPI) hydrolysates with a mi...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397325/ https://ncbi.nlm.nih.gov/pubmed/25892764 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1317-7 |
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