Open AccessNanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate [pdf]
Author(s) -
Hoda Hanem Mohamed Fadel,
Khaled F. Mahmoud,
Rasha Saad,
Shereen N. Lotfy,
Fatma Shafik Abd El-Aleem,
Mohamad Yehia Sayed Ahmed
Publication year - 2019
Publication title -
acta scientiarum polonorum. technologia alimentaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 25
eISSN - 1898-9594
pISSN - 1644-0730
DOI - 10.17306/j.afs.2019.0658
Subject(s) - flavour , enzymatic hydrolysis , microbiology and biotechnology , production (economics) , food science , hydrolysis , chemistry , enzyme , biochemical engineering , biochemistry , engineering , biology , macroeconomics , economics