ACID HYDROLYSIS OF CASEIN
Protein hydrolysates have a high biological and nutritional value and are widely used in various sectors of the food, medical, and pharmaceutical industries. This article deals with the chemical hydrolysis of the milk protein casein in the presence of hydrochloric or sulfuric acid and reports the hy...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2014-06-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/?page=archive&jrn=3&article=5 |