Development of Acid-Hydrolysed and Enzyme-Hydrolysed Winged Bean and Soybean Proteins
Hydrolysed vegetable protein (HVP) is a savoury flavouring material obtained by acid, alkaline or enzymatic hydrolysis of a proteinaceous substrate. Traditionally, hydrolysis is often carried out using hydrochloric acid. However, the presence of 3-monochloropropane-1,2-diol (3-MCPD), a chemical co...
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| Format: | Thesis |
| Language: | English English |
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2004
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| Online Access: | http://psasir.upm.edu.my/id/eprint/490/1/549724_FSMB_2004_3.pdf |