Table 2. Analysis of variance for hydrolysis, pH and soluble solid contents of soybean protein hydrolysate

From

Optimizing of Enzyme Hydrolysis Condition for Bitterness Suppression of Soybean Protein Using Response Surface Methodology (RSM)

Ha-Na Ra, Yong-Sik Cho, Young Hwang, Hyun-Wook Jang, Kyung-Mi Kim

Journal of Food and Nutrition Research. 2020, 8(10), 561-567 doi:10.12691/jfnr-8-10-4