Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Annekatrin Kratzsch"'
Publikováno v:
Future Foods, Vol 4, Iss , Pp 100053- (2021)
The need for finding sustainable alternatives to animal originated proteins accelerates the development of plant-based innovations. Oat proteins are potential candidates as performance ingredient for tailoring taste and texture. Therefore, the abilit
Externí odkaz:
https://doaj.org/article/a81dd31996fc4e36a0a91250ca11848f
Publikováno v:
Brückner-Gühmann, M, Kratzsch, A, Sözer, N & Drusch, S 2021, ' Oat protein as plant-derived gelling agent : Properties and potential of modification ', Future Foods, vol. 4, 100053 . https://doi.org/10.1016/j.fufo.2021.100053
Future Foods, Vol 4, Iss, Pp 100053-(2021)
Future Foods, Vol 4, Iss, Pp 100053-(2021)
The need for finding sustainable alternatives to animal originated proteins accelerates the development of plant-based innovations. Oat proteins are potential candidates as performance ingredient for tailoring taste and texture. Therefore, the abilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b97e198f9c3380a21cf7233da1ad121e
https://cris.vtt.fi/en/publications/8b04ecdc-6728-4d5c-8ac4-a243befddb9a
https://cris.vtt.fi/en/publications/8b04ecdc-6728-4d5c-8ac4-a243befddb9a
