Mechanically activated hydrolysis of plant-derived proteins in food industry
A poor consumption of important nutrients triggered a public interest in functional foods that contain easy-to-digest proteins. The present research features fractionation, mechanical activation, and enzymatic hydrolysis of pea protein. According to modern chemical methods, the protein content in th...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2019-10-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/files/archive/14/5.pdf |