Effect of Compound Protease Treatment on the Quality Characteristics of Wheat Germ Powder
Wheat germ powder was hydrolyzed by compound protease, and the effects of ratio of material to liquid, amount of enzyme and hydrolysis time on the quality characteristics of wheat germ powder were analyzed. At the same time, three groups of enzyme hydrolyzed powder with the highest water solubility...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040095 |