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pro vyhledávání: '"Zohreh Karami"'
Autor:
Zohreh Karami, Chutikarn Butkinaree, Yodying Yingchutrakul, Nattapon Simanon, Kiattisak Duangmal
Publikováno v:
Food research international (Ottawa, Ont.). 161
The physicochemical features of mung bean protein (MBP) and adzuki bean protein (ABP) hydrolysates derived from Alcalase (MBPHA, ABPHA) and Flavourzyme (MBPHF, ABPHF) were assessed using FTIR, hydrophobicity, emulsion activity, zeta potential, and he