HYDROPHOBIC CHROMATOGRAPHY: DEBITTERING PROTEIN HYDROLYSATES
- 1 September 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (5), 1491-1493
- https://doi.org/10.1111/j.1365-2621.1978.tb02526.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Dietary enzymic hydrolysates of protein with reduced bitternessInternational Journal of Food Science & Technology, 1974
- Application of Microbial Proteases to Soybean and Other Materials to Improve Acceptability, Especially through the Formation of PlasteinJournal of Applied Bacteriology, 1971
- Studies on protein hydrolysis. I.—preliminary observations on the taste of enzymic protein‐hydrolysatesJournal of the Science of Food and Agriculture, 1952