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J-GLOBAL ID：201002022845742754   Reference number：75A0059429

Effect of enzymatic hydrolysis on some functional properties of whey protein.

ホエーたんぱく質のいくつかの機能的特性に与える酵素的加水分解の影響
Author (2)：
KUEHLER C A

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, 
STINE C M

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Material：
J Food Sci  (Food Research)

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Volume： 39  Issue： 2  Page： 379-382  Publication year： 1974 
JST Material Number： C0005A  ISSN： 0022-1147  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
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ホエーたんぱく質

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ホエーたんぱく質

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, 
酵素的加水分解

About 酵素的加水分解


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