FUNCTIONAL PROPERTIES OF ENZYMETICALLY MODIFIED WHEAT GLUTEN
This study was aimed to investigate the potentiality of gluten inclusion into functional foods. The effect of controlled enzymatic hydrolysis on the antioxidant properties of Pepsin, Trypsin, and Papain-assisted wheat gluten hydrolysates have been studied. Lyophilized and dried gluten from durum whe...
| الحاوية / القاعدة: | The Iraqi Journal of Agricultural science |
|---|---|
| المؤلف الرئيسي: | |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Baghdad University
2020-06-01
|
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/1033 |