Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

1. Yesiltas, B.
2. García-Moreno, P.J.
3. Mikkelsen, R.K.
4. Echers, S.G.
5. Hansen, D.K.
6. Greve-Poulsen, M.
7. Hyldig, G.
8. Hansen, E.B.
9. Jacobsen, C.

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DOI: 10.3390/ANTIOX12081622 GOOGLE SCHOLAR lock_openOpen access editor

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