Obtainment and physical-chemical and functional characterization of a lupin (Lupinus mutabilis Sweet) protein hydrolyzate
The enzymatic or chemical modifications have been used to improve the functional properties of proteins. The first ones, generally involve the use of proteolytic enzymes to hydrolyze specific peptide bonds and its use presents certain advantages relative to the chemical methods, among them it is m...
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| Autores Principales: | , |
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| Formato: | Artículos |
| Lenguaje: | en |
| Publicado: |
2015
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| Materias: | |
| Acceso en línea: | http://repositorio.iniap.gob.ec/handle/41000/1442 |
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