Study the Effect of Hydrolysis Variables on the Production of Soya Proteins Hydrolysis
This study was conducted to determine the effects of concentration of hydrochloric acids, temperature, and time on the hydrolysis of soya proteins (defatted soya flour) by determining the value of total protein nitrogen concentration, and amino nitrogen concentration of protein, peptides, and amin...
Enregistré dans:
| Auteurs principaux: | , , |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
Al-Khwarizmi College of Engineering – University of Baghdad
2019
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/2bbedc6a107a4e62a1dfea68cb35be78 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
Soyez le premier à ajouter un commentaire!