I am trying to determine the protein degree of hydrolysis in fermented milk. I follow this article "Improved method for determining Food Protein Degree of Hydrolysis", which is in Journal of Food Science Vol.66, No.5, 2001

http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2001.tb04614.x/abstract

And I have a problem with calculating the results. Thanks in advice

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