Pepsin treatment of whey proteins under high pressure produces hypoallergenic hydrolysates
- Lozano-Ojalvo, D.
- Pérez-Rodríguez, L.
- Pablos-Tanarro, A.
- López-Fandiño, R.
- Molina, E.
Aldizkaria:
Innovative Food Science and Emerging Technologies
ISSN: 1466-8564
Argitalpen urtea: 2017
Alea: 43
Orrialdeak: 154-162
Mota: Artikulua