Evaluation of Enzyme Type and Process Time on Functional Properties of Hydrolyzed Proteins Obtained from Defatted Buniumpersicum Bioss. Pressed Cake

Subject Areas :

Zahra Shahi ¹ , Seyyedeh Zahra Sayyed-Alangi ² , Leila Najafian ³

1 - دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران
2 - دانشیار، گروه شیمی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران..
3 - استادیار، گروه علوم وصنایع غذایی، واحد ساری،دانشگاه آزاد اسلامی، ساری، ایران

Received: 2019-08-29 Accepted : 2020-06-28 Published : 2022-12-22

Keywords:

References:

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