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Enzymatic hydrolysis of whey and its analysis
An attempt was made to hydrolyze proteins and lactose in whey to improve the nutritive value of this byproduct, and extend its application as an ingredient to healthy beverages. Flavourzyme in different concentrations was used at pH 7.0 to hydrolyze protein at 50 °C. pH stat method, SDS-PAGE and RP...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5430178/ https://ncbi.nlm.nih.gov/pubmed/28559606 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2574-z |
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