Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction
| Autor: | Zhao, Sheliang, Huang, Ying, McClements, David Julian, Liu, Xuebo, Wang, Pengjie, Liu, Fuguo |
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| Zdroj: | In Food Hydrocolloids May 2022 126 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect