Obtention of an enzymatic hydrolyzate of Andean lupin flour (Lupinus mutabilis Sweet) from pineapple bromelain.

Article

Abstract: Hydrolyzates have allowed adding value to foods with a high amount of proteins such as legumes becau

Palabras claves:

aAndean lupin, amine nitrogen, bromelain, Electrophoresis, enzymatic hydrolysis

Autores:

Cecilia Mercedes Carpio, Dayana Cristina Morales Acosta, Navas Enríquez V.A., Orestes Darío López-Hernández

Fuentes:

scopus