Effect of enzyme type, mode of enzyme action and temperature on the obtention of low phenylalanine hydrolysates from wheat flour

American Journal of Food Technology

Volumn 4, Issue 2, 2009, Pages 71-78

  Carreira, R L ^a   Ramos, C S ^a   Mundim, L A ^a   Silva, M R ^a   Silva, V D M ^a   Silvestre, M P C ^a  

^a FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

Author keywords

Association of enzymes; Phenylalanine; Protein hydrolysates; Removal; Wheat flour

Indexed keywords

ANANAS COMOSUS; BACILLUS LICHENIFORMIS; TRITICUM AESTIVUM;

EID: 65249083960     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2009.71.78     Document Type: Article

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