Physical and oxidative stability of food emulsions prepared with pea protein fractions.

Autor:	Hinderink, Emma B.A.1,2 (AUTHOR) emma.hinderink@wur.nl, Schröder, Anja1,2 (AUTHOR), Sagis, Leonard3 (AUTHOR), Schroën, Karin2 (AUTHOR), Berton-Carabin, Claire C.1,2,4 (AUTHOR) claire.carabin-berton@wur.nl
Zdroj:	LWT - Food Science & Technology. Jul2021, Vol. 146, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect