Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

Published: 14 Feb 2020 | Version 2 | DOI: 10.17632/ddf6tpn2vb.2
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Description of this data

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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Latest version

  • Version 2

    2020-02-14

    Published: 2020-02-14

    DOI: 10.17632/ddf6tpn2vb.2

    Cite this dataset

    García Arteaga, Verónica; Apéstegui Guardia, Marijose; Muranyi, Isabel; Schweiggert-Weisz, Ute ; Eisner, Peter (2020), “Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates”, Mendeley Data, v2 http://dx.doi.org/10.17632/ddf6tpn2vb.2

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Enzymatic Activity, Protein Hydrolysis, Pea

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