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 amino...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
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Al-Khwarizmi College of Engineering – University of Baghdad
2009
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/38740f0a78b94fa790550e35db365319 |
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