Water Solubility Enhancement and Bitterness Reduction of Rice Protein Hydrolysates
碩士 === 國立臺灣大學 === 園藝暨景觀學系 === 106 === Rice proteins are considered as valuable plant proteins due to their unique nutritional and hypoallergenic properties, high yield, and low cost. The key limitation of rice proteins is their poor solubility. Many studies have attempted to use enzymatic modificati...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/9qa3d3 |