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Citation to this article as recorded by
Silvestre, M.P.C., M.C. Silva, V.D.M, Silva, M.R Silva and L.L. Amorin, 2011. WPC hydrolysates obtained by the action of pancreatin: Preparation, analysis and phelyalanine removal. Asian J. Sci. Res., 4: 302-314. CrossRefDirect Link |
Silvestre, M.P.C., M.W.S. de Souza , C.O.L. Junior , V.D.M. Silva , M.J.B. Aguiar, W.O. Afonso and M.R. Silva, 2012. Effect of enzyme type, enzyme substrate ratio and temperature on phenylalanine removal from milk. Am. J. Food Technol., 7 : 123-132. CrossRef |
Citation to this article as recorded by
Factors for Divorce of Women Undergoing Divorce in Bangladesh Journal of Divorce & Remarriage Vol. 53, Issue 8, 639, 2012 |
Effect of Enzyme Type, Enzyme Substrate Ratio and Temperature on Phenylalanine Removal from Milk American Journal of Food Technology Vol. 7, Issue 3, 123, 2012 |
WPC Hydrolysates Obtained by the Action of a Pancreatin: Preparation, Analysis and Phenylalanine Removal Asian Journal of Scientific Research Vol. 4, Issue 4, 302, 2011 |
How to cite this article
R.L. Carreira, C.S. Ramos, L.A. Mundim, M.R. Silva, V.D.M. Silva and M.P.C. Silvestre, 2009. Effect of Enzyme Type, Mode of Enzyme Action and Temperature on the Obtention of Low Phenylalanine Hydrolysates from Wheat Flour. American Journal of Food Technology, 4: 71-78.
DOI: 10.3923/ajft.2009.71.78
URL: https://scialert.net/abstract/?doi=ajft.2009.71.78
DOI: 10.3923/ajft.2009.71.78
URL: https://scialert.net/abstract/?doi=ajft.2009.71.78