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Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality

Crossref DOI link: https://doi.org/10.1007/s13197-021-05211-4

Published Online: 2021-07-22

Published Print: 2022-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Abd El-Aleem, Fatma Shafik

Lotfy, Shereen Nazeh

Saad, Rasha

Ahmed, Mohamad Yehia Sayed

Fadel, Hoda Hanem Mohamed
License Information

Text and Data Mining valid from 2021-07-22

Version of Record valid from 2021-07-22
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Article History

Revised: 29 June 2021

Accepted: 11 July 2021

First Online: 22 July 2021

Declarations

:

: The authors declare that they have no conflict of interest.

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