SOY FLOUR HYDROLYSIS STUDY

SOY FLOUR HYDROLYSIS STUDY

In the article consider the organization of soy flour hydrolysis with complex enzymes оrganization; en- zymes combinations, temperature, concentrations influence research; the analysis of the amino acid composition.

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Bibliographic Details
Main Authors:	Elena Sergeevna Cherkashina, Dmitriy Nikolaevich Lodygin
Format:	Article
Language:	Russian
Published:	North Caucasus Federal University 2022-05-01
Series:	Вестник Северо-Кавказского федерального университета
Subjects:	соевая мука гидролиз ферменты гидролизат аминокислотный состав soy flour hydrolysis enzymes hydrolyzate amino acid composition
Online Access:	https://vestnikskfu.elpub.ru/jour/article/view/2041
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Description
Summary:	In the article consider the organization of soy flour hydrolysis with complex enzymes оrganization; en- zymes combinations, temperature, concentrations influence research; the analysis of the amino acid composition.
ISSN:	2307-907X