Preparation and Properties of Egg White Hydrolysates
碩士 === 國立臺灣大學 === 農業化學系 === 85 === In this study, egg white was hdrolyzed with acids (HCl/H2 SO4)/ or enzymes (Alcalase, bromelain, Flavourzyme, Neutrase, papain) Hydrolysis conditions andproperties of hydrolysates were investigated. We also evaluated t...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1997
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| Online Access: | http://ndltd.ncl.edu.tw/handle/08336775797782202175 |