Optimisation of low temperature (8ᵒC) enzymatic hydrolysis of acid whey using design of experiments (DOE) for the generation of thermally stable whey protein hydrolysates
| Autor: | Kleekayai, Thanyaporn, Singh, Upendra, FitzGerald, Richard J. |
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| Zdroj: | In Food Hydrocolloids February 2024 147 Part A |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect