In Vitro Hydrolysis of Skim Milk and Pea Proteins by Pepsin and Rennin
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Published:1982-01
Issue:2
Volume:15
Page:101-108
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ISSN:0315-5463
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Container-title:Canadian Institute of Food Science and Technology Journal
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language:en
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Short-container-title:Canadian Institute of Food Science and Technology Journal
Subject
General Computer Science
Reference23 articles.
1. Approved Methods. Method 46-23,1969
2. The estimation of pepsin, trypsin, pepsin and cathepsin with hemoglobin;Anson;J. Gen Physiol.,1938
3. Official Methods of Analysis,1980
4. Bell, J. M., Royan, G. F. and Youngs, C. G. 1974. Digestibility of pea protein concentrate and enzyme-treated pea flour in milk replacers for calves. Can. J. Anim. Sci. 54–355.
5. Purification and assay of rennin;Berridge,1955
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