Samuel Mburu Kamau
Dairy Training Institute, P.O. Box 449, Naivasha 20117, Kenya
Rong-Rong Lu
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
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Samuel Mburu Kamau and Rong-Rong Lu, 2011. The Effect of Enzymes and Hydrolysis Conditions on Degree of Hydrolysis and DPPH Radical Scavenging Activity of Whey Protein Hydrolysates. Current Research in Dairy Sciences, 3: 25-35.
DOI: 10.3923/crds.2011.25.35
URL: https://scialert.net/abstract/?doi=crds.2011.25.35
DOI: 10.3923/crds.2011.25.35
URL: https://scialert.net/abstract/?doi=crds.2011.25.35