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1 Ergebnisse
1
Effect of transglutaminase and laccase on pea protein gel p..:
Li, Tongqing
;
Zhang, Jinchuang
;
Hu, Anna
...
Food Hydrocolloids. 156 (2024) - p. 110314 , 2024
Link:
https://doi.org/10.1016/j.foodhyd.2024.110314
RT Journal T1
Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2024.110314&Exemplar=1&LAN=DE A1 Li, Tongqing A1 Zhang, Jinchuang A1 Hu, Anna A1 Guo, Feng A1 Zhou, Huan A1 Wang, Qiang PB Elsevier BV YR 2024 SN 0268-005X JF Food Hydrocolloids VO 156 SP 110314 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2024.110314 DO https://doi.org/10.1016/j.foodhyd.2024.110314 SF ELIB - SuUB Bremen
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