HIGHLIGHTS
- who: Zorica Kneu017eeviu0107-Jugoviu0107 and collaborators from the Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of, have published the Article: Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies, in the Journal: Foods 2023, 11, x FOR PEER REVIEW of /2023/
- what: The aim of this part of the research is to develop a functional bakery product (cookie) Table 4 and Figure S2 (Supplementary materials) show the comparative results of chemical and amino(cookacid comThe aim of this part of . . .
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