PRODUCTION OF PROTEIN-AMINO ACID FOOD INGREDIENTS ON THE BASIS OF BAKER'S YEAST ENZYMES

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Published
2024-12-19
DOI
https://doi.org/10.34660/inf.2019.20.39851
Primary Topic
Protein Hydrolysis and Bioactive Peptides
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article
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article

PRODUCTION OF PROTEIN-AMINO ACID FOOD INGREDIENTS ON THE BASIS OF BAKER'S YEAST ENZYMES

Галина Сергеевна Волкова, Е. Н. Соколова, Наталья Александровна Фурсова, Elena Serba
Protein Hydrolysis and Bioactive Peptides
article

PRODUCTION OF PROTEIN-AMINO ACID FOOD INGREDIENTS ON THE BASIS OF BAKER'S YEAST ENZYMES

Галина Сергеевна Волкова, Е. Н. Соколова, Наталья Александровна Фурсова, Elena Serba
article en

Abstract

No abstract available for this paper.
Federal Research Centre of Nutrition and Biotechnology (RU)
Zero hunger
Openalex Percentile: Top 79%
Protein Hydrolysis and Bioactive Peptides
DOIOpen Access PDFOpenAlex
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PRODUCTION OF PROTEIN-AMINO ACID FOOD INGREDIENTS ON THE BASIS OF BAKER'S YEAST ENZYMES — Галина Сергеевна Волкова, Е. Н. Соколова, et al. · (2024) | TGRS Research Map | TGRS