PRODUCTION OF WHEAT GLUTEN HYDROLYSATES WITH IMPROVED FUNCTIONAL PROPERTIES: OPTIMIZATION OF OPERATING PARAMETERS BY STATISTICAL DESIGN
Jelena Jovanović, Andrea Stefanović, Nataša Šekuljica, Zorica Knežević-Jugović

Key words: Wheat gluten protein, Enzymatic hydrolysis, Solubility,
Foaming properties, Box-Benken
experimental design.

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Journal of Hygienic Engineering and Design