Optimization of the biological processing of rice dregs into nutritional peptides with the aid of trypsin

Author:

Li Xiang,Xiong Hua,Yang Kaiwu,Peng Diwei,Peng Hailong,Zhao Qiang

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference34 articles.

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2. Adler-Nissen J (1984) Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes. J Chem Technol Biotechnol 34(3):215–222

3. Adler-Nissen J (1986) Enzymic hydrolysis of food proteins. Elsevier Applied Science Publishers Ltd., New York, pp 132–142

4. AOAC (1998) Official methods of analysis, 16th edn. Association of official analytical chemists, Washington

5. Bhagya S, Srinivasan KS (1989) Effect of different methods of drying on functional properties of enzyme treated ground flour. J Food Sci Technol 22:329–333

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