THE INFLUENCE OF ENZYMATIC HYDROLYSIS ON FOAMING PROPERTIES OF WHEY PROTEINS

被引：0
|
作者：
Dryakova, A. [1 ]
Curda, L. [1 ]
Kumsta, M. [2 ]
Chocenska, L. [1 ]
机构：
[1] Inst Chem Technol, Dept Milk & Fat Technol, CR-16628 Prague, Czech Republic
[2] Inst Chem Technol, Dept Biochem & Microbiol, CR-16628 Prague, Czech Republic
来源：
JOURNAL OF PEPTIDE SCIENCE | 2004年 / 10卷
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D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
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页码：242 / 242
页数：1
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