Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Erschienen in
-
In: Food Hydrocolloids (86:) - Amsterdam [u.a.] : Elsevier - S. 134-140
- Ereignis
-
Veröffentlichung
- (wo)
-
Berlin
- (wer)
-
Technische Universität Berlin
- (wann)
-
2020
- Urheber
-
Klost, Martina
Drusch, Stephan
- DOI
-
10.14279/depositonce-9553
- Handle
-
11303/10626
- URN
-
urn:nbn:de:101:1-2020021201200310910237
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
25.03.2025, 13:54 MEZ
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Beteiligte
- Klost, Martina
- Drusch, Stephan
- Technische Universität Berlin
Entstanden
- 2020
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