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Hidrólise controlada de proteínas do soro de queijo usando carboxipeptidase A e alcalase® imobilizadas multipontualmente em agarose.
(Universidade Federal de São Carlos, 2003-08-22)
High value food protein hydrolysates can be obtained by sequential hydrolysis of proteins
with trypsin, chymotrypsin, carboxypeptidase A (CPA) and Alcalase® (commercial preparation of subtilisin). For the process to be ...