Process development for the enzymatic hydrolysis of food protein: Effects of pre-treatment and post-treatments on degree of hydrolysis and other product characteristics

Biotechnology and Bioprocess Engineering

Volumn 3, Issue 1, 1998, Pages 35-39

  Chae, Hee Jeong ^a   In, Man Jin ^a   Kim, Min Hong ^a  

^a R and D Center   (South Korea)

Author keywords

Degree of hydrolysis; Enzymatic hydrolysis; Free amino acid; Molecular weight distribution; Protein hydrolysate

Indexed keywords

EID: 54649084221     PISSN: 12268372     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02932481     Document Type: Article

References (20)

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