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[The study of the process of enzymatic hydrolysis of yeast biomass to generate food ingredients with the specified fractional composition of protein substances].
Serba, E M; Rimareva, L V; Kurbatova, E I; Volkova, G S; Polyakov, V A; Varlamov, V P.
Afiliação
  • Serba EM; Federal Research Centre of Nutrition, Biotechnology and Food Safety (Branch) - Russian Research Institute of Food Biotechnology, Moscow.
  • Rimareva LV; Federal Research Centre of Nutrition, Biotechnology and Food Safety (Branch) - Russian Research Institute of Food Biotechnology, Moscow.
  • Kurbatova EI; Federal Research Centre of Nutrition, Biotechnology and Food Safety (Branch) - Russian Research Institute of Food Biotechnology, Moscow.
  • Volkova GS; Federal Research Centre of Nutrition, Biotechnology and Food Safety (Branch) - Russian Research Institute of Food Biotechnology, Moscow.
  • Polyakov VA; Federal Research Centre of Nutrition, Biotechnology and Food Safety (Branch) - Russian Research Institute of Food Biotechnology, Moscow.
  • Varlamov VP; Federal Research Centre of Nutrition, Biotechnology and Food Safety (Branch) - Russian Research Institute of Food Biotechnology, Moscow.
Vopr Pitan ; 86(2): 76-83, 2017.
Article em Ru | MEDLINE | ID: mdl-30645881
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: Ru Ano de publicação: 2017 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: Ru Ano de publicação: 2017 Tipo de documento: Article