Effects of Soy Protein Hydrolysates Prepared by Varying Subcritical Media on the Physicochemical Properties of Pork Patties

This study investigated the effect of soy protein hydrolysates (SPH) prepared by varying subcritical media on the physicochemical properties of pork patties. For resource of SPH, two different soybean species (Glycine max Merr.) of Daewonkong (DWK) and Saedanbaek (SDB) were selected. SPH was prepare...

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Detalles Bibliográficos
Autores principales: Lee, Yun-Kyung, Ko, Bo-Bae, Davaatseren, Munkhtugs, Hong, Geun-Pyo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973934/
https://www.ncbi.nlm.nih.gov/pubmed/27499657
http://dx.doi.org/10.5851/kosfa.2016.36.1.8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973934/
https://www.ncbi.nlm.nih.gov/pubmed/27499657
http://dx.doi.org/10.5851/kosfa.2016.36.1.8

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