## Abstract Using high‐pressure liquid chromatography we studied the distribution of molecular weights in whey‐protein hydrolysates using the following commercially obtained proteases: Alcalasa 0.6 L and Protease 660 L, both bacterial in origin, and PEM 2500 S, of animal origin. In each of the syst
Enzymatic hydrolysis of whey proteins: I. Kinetic models
✍ Scribed by P. Gonzàlez-Tello; F. Camacho; E. Jurado; M. P. Páez; E. M. Guadix
- Publisher
- John Wiley and Sons
- Year
- 1994
- Tongue
- English
- Weight
- 438 KB
- Volume
- 44
- Category
- Article
- ISSN
- 0006-3592
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