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pro vyhledávání: '"Hajime Hatta, Hatta"'
Publikováno v:
Annual Meeting of the JSBBA (Japan Society for Bioscience, Biotechnology and Agrochemistry)
Annual Meeting of the JSBBA (Japan Society for Bioscience, Biotechnology and Agrochemistry), Mar 2016, Sapporo, Japan. 2016
Annual Meeting of the JSBBA (Japan Society for Bioscience, Biotechnology and Agrochemistry), Mar 2016, Sapporo, Japan. 2016
International audience; The present study investigated proteolysis combined with heat treatment to make hen Egg White (EW) an efficient emulsifier. EW was hydrolyzed by protease (Thermoase®) at various Enzyme Concentrations (EC) (w/w, 0.1%, 0.2%, 0.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::84076e6d7ae03f96d421bbc55f3ce0e5
https://hal.inrae.fr/hal-02743737
https://hal.inrae.fr/hal-02743737