Sensory and antigenic properties of enzymatic wheat gluten hydrolysates produced in an enzyme membrane reactor in comparison with batch
Crossref DOI link: https://doi.org/10.1007/s00217-016-2794-x
Published Online: 2016-10-01
Published Print: 2017-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Berends, Pieter
Merz, Michael
Kochjohann, Anne
Philipps, Lena
Blank, Imre
Stressler, Timo
Fischer, Lutz
License valid from 2016-10-01