Application of surface response methodology to optimize hydrolysis of wheat gluten and characterization of selected hydrolysate fractions

Journal of the Science of Food and Agriculture

Volumn 88, Issue 8, 2008, Pages 1415-1422

  Drago, Silvina R ^a,c   González, Rolando J ^a   Añón, María C ^b,c  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^c Facultad de Ciencias Naturales e Instituto M Lillo

Author keywords

Enzymes; Experimental design; Hydrolysis; Surface response methodology; Wheat gluten

Indexed keywords

TRITICUM AESTIVUM;

EID: 44349115568     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3233     Document Type: Article

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