Characterization of soy protein hydrolysates produced by varying subcritical water processing temperature

Published 2017 View Full Article

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Title
Characterization of soy protein hydrolysates produced by varying subcritical water processing temperature
Authors
Keywords
Subcritical water, Soy protein, Hydrolysis, Temperature, Functionality
Journal
Innovative Food Science & Emerging Technologies
Volume 43, Issue -, Pages 201-206
Publisher
Elsevier BV
Online
2017-08-23
DOI
10.1016/j.ifset.2017.08.011

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