The Effect of Enzyme, Time and Temperature on the Properties of Hydrolyzed Protein of Viscera Grass Carp (Ctenopharyngodon idella)
The purpose of this study was to investigate the effect of enzyme kind, time and temperature on the properties of viscera (<em>Ctenopharyngodon idella</em>) hydrolyzed proteins. In this study, viscera was subjected to hydrolysis by alkalase, pepsin and flavourzyme commercial enzymes. Rec...
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| 格式: | 文件 |
| 语言: | fas |
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Research Institute of Food Science and Technology
2018-10-01
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| 丛编: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| 主题: | |
| 在线阅读: | http://journals.rifst.ac.ir/article_74194_33883ee2ddc56b12c1ccd3ea86e0f40a.pdf |