Tables index

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
  • Table 1. Results of soybean protein hydrolysate under different conditions of the response surface analysis
  • Table 2. Analysis of variance for hydrolysis, pH and soluble solid contents of soybean protein hydrolysate
  • Table 3. Optimum constraint values using three analytical methods in the object goal