Response Surface Methodology for Technological Optimization of Papain Hydrolysis of Albumen Protein for Improved Foaming Properties
TUYong-gang，NIEXu-liang，XUMing-sheng，SUNChun-mei，DUHua-ying，ZHAOYan，DONGPan
FOOD SCIENCE . 2011, (20): 84 -88 .  DOI: 10.7506/spkx1002-6630-201120018