Study of biochemical characteristics of products obtained by enzymatic hydrolysis of soya flour.
This paper presents the results of study on the fractional composition and describes the composition of amino acid products of hydrolysis of soy flour obtained by enzyme preparations Birzim P7; Birzim Chill and their mutual application.
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
MIREA - Russian Technological University
2009-04-01
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| Series: | Тонкие химические технологии |
| Subjects: | |
| Online Access: | https://www.finechem-mirea.ru/jour/article/view/1111 |