Iatsyshina Ta, Vysotskiĭ Vg, Safronova Am, Eganian Ra
Abstract
The tolerance and assimilability of protein hydrolysates of soybean and casein were studied and compared in 11 volunteers. Both proteins appeared to be highly effective, the tolerance of soybean hydrolysate being slightly worse in individual subjects.
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The tolerance and assimilability of protein hydrolysates of soybean and casein were studied and compared in 11 volunteers. Both proteins appeared to be highly effective, the tolerance of soybean hydrolysate being slightly worse in individual subjects.
Key concepts: Hydrolysate, Casein, Soy protein, Food science, Hydrolysis, Chemistry, Soybean Proteins, Food protein