Harriman A. Morais
Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina, MG, Brazil
Marialice P.C. Silvestre
Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, Brazil
Viviane D.M. Silva
EDETEC Food Industry S.A., Belo Horizonte, MG, Brazil
Mauro R. Silva
EDETEC Food Industry S.A., Belo Horizonte, MG, Brazil
Ana Cristina Simoes e Silva
Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, Brazil
Josianne N. Silveira
Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, Brazil
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How to cite this article
Harriman A. Morais, Marialice P.C. Silvestre, Viviane D.M. Silva, Mauro R. Silva, Ana Cristina Simoes e Silva and Josianne N. Silveira, 2013. Correlation between the Degree of Hydrolysis and the Peptide Profile of Whey Protein Concentrate Hydrolysates: Effect of the Enzyme Type and Reaction Time. American Journal of Food Technology, 8: 1-16.
DOI: 10.3923/ajft.2013.1.16
URL: https://scialert.net/abstract/?doi=ajft.2013.1.16
DOI: 10.3923/ajft.2013.1.16
URL: https://scialert.net/abstract/?doi=ajft.2013.1.16