Application of DSC and GC methods for characterization of newly designed spray-dried pea protein-fat preparations formulated with different types of a carbohydrate component
Crossref DOI link: https://doi.org/10.1007/s10973-018-7474-6
Published Online: 2018-06-14
Published Print: 2018-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Brynda-Kopytowska, Anna
Górska, Agata http://orcid.org/0000-0002-7134-3719
Bryś, Joanna
Domian, Ewa
Wirkowska-Wojdyła, Magdalena
Ostrowska-Ligęza, Ewa
Text and Data Mining valid from 2018-06-14
Article History
Received: 8 October 2017
Accepted: 7 June 2018
First Online: 14 June 2018