Modification of functional properties of white and brown rice protein concentrates
The aim of the study was a comparative characteristic of the functional properties of protein concentrates (PC) obtained from white and brown rice, modified by the addition of calcium citrate at the stage of protein deposition and proteolysis with a degree of hydrolysis of 3.89-4.16%. Optimal condit...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2019-07-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/2036 |