Blar i Master's theses (IPV) på forfatter "Rein, Magnus"
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The perceived taste of lactic acid fermentation in protein hydrolysates : a screening of the sensory properties of lactic acid bacteria (LAB) implemented in hydrolysate products produced with co-products from the food industry (poultry-, fish- and dairy)
Rein, Magnus (Master thesis, 2018)The use of enzymatic protein hydrolysis is today common practise within the food industry to extract additional high quality nutritional components, however the method is rather limitedly used towards products for later ...