Study the Effect of Hydrolysis Variables on the Production of Soya Proteins Hydrolysis

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Study the Effect of Hydrolysis Variables on the Production of Soya Proteins Hydrolysis

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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:	Sundus H.Ahammed, Safa A.AL-Naimi, Mohammed B. AL-Bahri
Formato:	article
Lenguaje:	EN
Publicado:	Al-Khwarizmi College of Engineering – University of Baghdad 2009
Materias:	: Acidic hydrolysis of soya proteins acidic hydrolysis of soybeans proteins acidic hydrolysis of vegetable proteins proteins hydrolysis theory methods of proteins hydrolysis Chemical engineering TP155-156 Engineering (General). Civil engineering (General) TA1-2040
Acceso en línea:	https://doaj.org/article/38740f0a78b94fa790550e35db365319
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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