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Use of enzymatic hydrolysis using subtilisin for increasing the nutritional value of whey.
Use of enzymatic hydrolysis using subtilisin for increasing the nutritional value of whey.
2009
W. de O. Afonso
Eliza Augusta Rolim Biasutti
L. M. Geraldi
Viviane Dias Medeiros Silva
Michely Capobiango
Marialice Pinto Coelho Silvestre
Keywords:
Subtilisin
Enzyme
Hydrolysis
Enzymatic hydrolysis
Food technology
Whey protein
Biochemistry
Chemistry
Food science
Food quality
Chromatography
Correction
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