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.
