Furthermore the use of lupine flour and products from Lupine protein and hydrolysates in the production of a wide range of so-called gluten-free products cannot be omitted- Lupine does not contain gluten. II. HYDROLYSIS OF PROTEINS
نویسندگان
چکیده
Abstract—The paper focuses to the process of modeling and computer simulation of the real experiment. Step by step there is shown system identification and creation of mathematical model of determination of optimum reaction time of whey acidic for the hydrolysis of proteins of lupine flour. Computer simulation model created in MS Excel spreadsheet and visualized in MS Excel XYZ surface chart is used to validate mathematical model.
منابع مشابه
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تاریخ انتشار 2012