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

Publication date: Available online 10 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Verónica García Arteaga, Marijose Apéstegui Guardia, Isabel Muranyi, Peter Eisner, Ute Schweiggert-Weisz

Source: Innovative Food Science and Emerging Technologies - July 10, 2020 Category: Food Science Source Type: research