Open AccessDigestibility of proteins from different sources
Author(s) -
Marina Schimbator,
Alina Culeţu,
Iulia Elena Susman,
Denisa Eglantina Duță
Publication year - 2020
Publication title -
the annals of the university dunarea de jos of galati fascicle vi – food technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.199
H-Index - 8
eISSN - 2068-259X
pISSN - 1843-5157
DOI - 10.35219/foodtechnology.2020.2.03
Subject(s) - pea protein , food science , soy protein , chemistry , protein digestibility , trypsin , hydrolysis , mushroom , in vitro , whey protein , enzyme , biochemistry
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