Analysis of the Hydrolytic Capacities of Aspergillus oryzae Proteases on Soybean Protein Using Artificial Neural Networks-Reference-Cited by-同舟云学术

Analysis of the Hydrolytic Capacities of Aspergillus oryzae Proteases on Soybean Protein Using Artificial Neural Networks

Published:2015-12-03 Issue:5 Volume:40 Page:918-924
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Li Shiwen¹,Hu Yong¹,Hong Yingmin¹,Xu Libin¹,Zhou Mengzhou¹,Fu Caixia²,Wang Chao¹,Xu Ning¹,Li Dongsheng¹

Affiliation:

1. Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China

2. Research and Development Center; Hubei Tulaohan Flavouring and Food Co., Ltd.; Yichang 443000 China

Funder

Natural Science Foundation of Hubei Province, China

Educational Commission of Hubei Province, China

Hubei University of Technology, China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12670/fullpdf

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