Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties

  1. Gregersen Echers, S.
  2. Jafarpour, A.
  3. Yesiltas, B.
  4. García-Moreno, P.J.
  5. Greve-Poulsen, M.
  6. Hansen, D.K.
  7. Jacobsen, C.
  8. Overgaard, M.T.
  9. Hansen, E.B.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2023

Alea: 137

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2022.108299 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus