Effect of Enzyme Type, Mode of Enzyme Action and Temperature on the Obtention of Low Phenylalanine Hydrolysates from Wheat Flour

R.L. Carreira, C.S. Ramos, L.A. Mundim, M.R. Silva, V.D.M. Silva and M.P.C. Silvestre

American Journal of Food Technology 4 ( 2 ): 71 - 78 , 2009