Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Bo-Bae Ko"'
Publikováno v:
Korean Journal for Food Science of Animal Resources
This study investigated the effect of soy protein hydrolysates (SPH) prepared by varying subcritical media on the physicochemical properties of pork patties. For resource of SPH, two different soybean species (Glycine max Merr.) of Daewonkong (DWK) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9062014326dad474d2e1f0376a7aa56e
http://europepmc.org/articles/PMC4973934
http://europepmc.org/articles/PMC4973934
Publikováno v:
Korean Journal for Food Science of Animal Resources
The present study was carried out to investigate the effects of soy protein hydrolysates (SPHs) addition on the quality characteristics of pork patties. The SPHs was prepared by subcritical water process (SWP) at 180℃ without holding time and mixed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4caac35a9d8cb87608c24a5d945d174b
https://pubmed.ncbi.nlm.nih.gov/26761879
https://pubmed.ncbi.nlm.nih.gov/26761879