How pea fractions with different protein composition and purity can substitute WPI in heat-set gels

Publication date: Available online 12 May 2021Source: Food HydrocolloidsAuthor(s): Remco Kornet, Simone Penris, Paul Venema, Atze Jan van der Goot, Marcel Meinders, Erik van der Linden
Source: Food Hydrocolloids - Category: Food Science Source Type: research
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