Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates
Published: 6 February 2020| Version 1 | DOI: 10.17632/ddf6tpn2vb.1
Contributors:
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Results of the chemical composition, techno-functional properties and sensory perceptions from the eleven enzymes used for hydrolysis of pea protein isolates expressed as means ± standard deviation
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Enzymatic Activity, Protein Hydrolysis, Pea