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Publikováno v:
Journal of Dairy Research. 56:87-95
SummaryEffects of the reaction variables pH, temperature, time, enzyme concentration and solids concentration on the hydrolysis and solubilization of lactalbumin slurries by Alcalase have been determined. Reaction progress curves, solubilization v. t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f25dd9570f64749dfbc75b5f6aeba74a
https://doi.org/10.1017/s002202990002625x
https://doi.org/10.1017/s002202990002625x
