TY  - GEN 
AU  - Espejo Carpio, Francisco Javier
AU  - Pérez Gálvez, Antonio Raúl
AU  - Guadix Escobar, Antonio María
AU  - Guadix Escobar, Emilia María
PY  - 2018
UR  - https://hdl.handle.net/10481/88520
AB  - The enzymatic hydrolysis of milk proteins yield final products with improved properties and reduced allergenicity. The degree of hydrolysis (DH) influences both technological (e.g., solubility, water binding capacity) and biological (e.g.,...
LA  - eng
PB  - Cambridge University Press
KW  - enzymatic hydrolysis
KW  - goat milk hydrolysates
KW  - artificial neural networks
KW  - proteases
KW  - optimization
TI  - Artificial neuronal networks (ANN) to model the hydrolysis of goat milk protein by subtilisin and trypsin
DO  - 10.1017/S002202991800064X
ER  -