Optimization of Enzymatic Hydrolysis of Defatted Sesame Flour by Different Proteases and their Effect on the Functional Properties of the Resulting Protein Hydrolysate
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10.3923/ajft.2009.226.240
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Kanu, P. J., Kanu, J. B., Sandy, E. H., Kande, J., Mornya, P. M. P., & Hui-ming, Z. (2009). Optimization of Enzymatic Hydrolysis of Defatted Sesame Flour by Different Proteases and their Effect on the Functional Properties of the Resulting Protein Hydrolysate. American Journal of Food Technology, 4(6), 226–240. https://doi.org/10.3923/ajft.2009.226.240