Author:
Calderón-Chiu Carolina,Calderón-Santoyo Montserrat,Herman-Lara Erasmo,Ragazzo-Sánchez Juan Arturo
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference64 articles.
1. Enzymic hydrolysis of food proteins;Adler-Nissen,1986
2. Future protein supply;Aiking;Trends in Food Science & Technology,2011
3. Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates;Ai;Food Hydrocolloids,2019
4. Official methods of analysis of the association of official analytical chemists;Aoac,1990
5. Enzymatic solubilization of an insoluble substrate, fish protein concentrate: Process and kinetic considerations;Archer;Biotechnology and Bioengineering,1973
Cited by
40 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献