Characterization of hydrolysates produced by mild-acid treatment and enzymatic hydrolysis of defatted soybean flour-Reference-Cited by-同舟云学术

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Characterization of hydrolysates produced by mild-acid treatment and enzymatic hydrolysis of defatted soybean flour

Published:2001 Issue:2-3 Volume:34 Page:217-222
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lee Jin-Yeol,Lee Hyun Duck,Lee Cherl-Ho

Publisher

Elsevier BV

Subject

Food Science

Reference10 articles.

1. Approved method for nitrogen solubility index;American Association of Cereal Chemists Approved Methods,1983

2. Control of proteolytic reaction and of the level of bitterness in protein hydrolysis process;Adler-Nisen;Journal of Chemical Technology and Biotechnology,1984

3. Enzymatic hydrolysis of food proteins;Adler-Nissen,1986

4. Dietary enzyme hydrolysates of protein with reduced bitterness;Clegg;Journal of Food Technology,1974

5. Mechanism of formation of chloropropanols present in protein hydrolysates;Collier;Journal of the American Oil Chemists' Society,1991

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