Study on Changes of Sensory Properties of Wheat Gluten Hydrolysates during Enzymatic Hydrolysis

Tang Sheng,Cui Chun,Zhao Mouming

Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (3) : 32.

PDF(236 KB)
PDF(236 KB)
Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (3) : 32.

Study on Changes of Sensory Properties of Wheat Gluten Hydrolysates during Enzymatic Hydrolysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2009, 35(3): 32

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