The influence of thermal hydrolysis process on emulsifying properties of potato protein isolate
Crossref DOI link: https://doi.org/10.1007/s13197-019-04148-z
Published Online: 2019-11-11
Published Print: 2020-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Drozłowska, Emilia http://orcid.org/0000-0003-4350-7875
Weronis, Marta
Bartkowiak, Artur
Text and Data Mining valid from 2019-11-11
Version of Record valid from 2019-11-11
Article History
Revised: 28 February 2019
Accepted: 3 November 2019
First Online: 11 November 2019