Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength
Schmidt, Jesper Malling, Damgaard, Henriette, Greve-Poulsen, Mathias, Sunds, Anne Vuholm, Larsen, Lotte Bach, Hammershøj, Marianne
Published in Food hydrocolloids (01.11.2019)
Published in Food hydrocolloids (01.11.2019)
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