Can protein functionalities be enhanced by high-pressure...

Procedia Food Science 2011 Vol. 1

Can protein functionalities be enhanced by high-pressure homogenization? – A study on functional properties of lupin proteins

Bader, Stephanie, Bez, Juergen, Eisner, Peter
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Volume:
1
Year:
2011
Language:
english
Journal:
Procedia Food Science
DOI:
10.1016/j.profoo.2011.09.201
File:
PDF, 280 KB
english, 2011
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