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pro vyhledávání: '"moderate enzymatic hydrolysis"'
Autor:
LI Xiang-yang, LIU Xiao-nan, YIN Yan-lin, ZUO Dong-ying, MA jian-gang, WANG Zhan-yong, GUO An-min
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 1, Pp 110-115 (2021)
China is rich in walnut meal resources, the protein content of walnut meal is high, but it has not been fully utilized. Low fat food is in line with people’s health consumption concept, but it often has some problems such as high hardness, low mois
Externí odkaz:
https://doaj.org/article/ce0dfc5e198849a4836a88b14ef8b8db
Publikováno v:
Foods, Vol 11, Iss 15, p 2368 (2022)
Pea protein (PP) was moderately hydrolyzed using four proteolytic enzymes including flavourzyme, neutrase, alcalase, and trypsin to investigate the influence of the degree of hydrolysis (DH) with 2%, 4%, 6%, and 8% on the structural and functional pr
Externí odkaz:
https://doaj.org/article/61bc1eab189f4527a00b44bb07c5784e
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