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Atividades técnico-funcionais de hidrolisados derivados de proteínas vegetais

Autor: Pacheco, Ana Flávia Coelho, Pereira , Gabriela Zinato, Nalon, Gabriela Aparecida, Gusmão, Jhonathan Valente Ferreira, Pacheco, Flaviana Coelho, Paiva, Paulo Henrique Costa, Leite Junior, Bruno Ricardo de Castro

Publikováno v: The Journal of Engineering and Exact Sciences; Vol. 8 No. 11 (2022): In progress ; 15099-01e
The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 11 (2022): In progress ; 15099-01e
The Journal of Engineering and Exact Sciences; v. 8 n. 11 (2022): In progress ; 15099-01e
The Journal of Engineering and Exact Sciences
Universidade Federal de Viçosa (UFV)
instacron:UFV

Vegetable proteins are a good alternative to animal sources in obtaining hydrolysates with technical functional activities due to their safety, low cost and ease of large-scale production. Protein hydrolysates can enhance the functionality of protein

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::7133eaab66a067d6385afeba00ba72d7
https://periodicos.ufv.br/jcec/article/view/15099