Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

Publication date: Available online 4 April 2021Source: Food HydrocolloidsAuthor(s): Maryam Nikbakht Nasrabadi, Ali Sedaghat Doost, Raffaele Mezzenga

Source: Food Hydrocolloids - April 5, 2021 Category: Food Science Source Type: research