Optimization of Enzymatic Hydrolysis of Defatted Sesame Flour by Different Proteases and their Effect on the Functional Properties of the Resulting Protein Hydrolysate
| dc.contributor.author | Kanu, Philip John | |
| dc.date.accessioned | 2026-10-26T17:59:29Z | |
| dc.date.issued | 2009-10-15 | |
| dc.identifier.citation | 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 | |
| dc.identifier.doi | 10.3923/ajft.2009.226.240 | |
| dc.identifier.uri | https://doi.org/10.3923/ajft.2009.226.240 | |
| dc.identifier.uri | https://dspace.njala.edu.sl/handle/20.500.144402/2100 | |
| dc.language.iso | en | |
| dc.relation.ispartof | American Journal of Food Technology | |
| dc.subject | enzymatic hydrolysis | |
| dc.title | Optimization of Enzymatic Hydrolysis of Defatted Sesame Flour by Different Proteases and their Effect on the Functional Properties of the Resulting Protein Hydrolysate | |
| dc.type | Article |