Effects of Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate on its Functional, Sensory and Immunogenic Properties
- Alternative title
-
Auswirkungen der enzymatischen Hydrolyse und Fermentation von Erbsenproteinisolat auf seine funktionellen, sensorischen und immunogenen Eigenschaften
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
München, Technische Universität München, Dissertation, 2023
- Keyword
-
Proteine
- Event
-
Veröffentlichung
- (where)
-
München
- (who)
-
Universitätsbibliothek der TU München
- (when)
-
2023
- Creator
-
Garcia Arteaga, Veronica
- Contributor
- URN
-
urn:nbn:de:bvb:91-diss-20230131-1642970-1-9
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:44 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Garcia Arteaga, Veronica
- Eisner, Peter
- Dawid, Corinna
- Universitätsbibliothek der TU München
Time of origin
- 2023
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