The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates
Crossref DOI link: https://doi.org/10.1007/s11483-020-09631-1
Published Online: 2020-04-15
Published Print: 2020-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yavuz-Düzgün, Merve
Zeeb, Benjamin
Dreher, Johannes
Özçelik, Beraat
Weiss, Jochen
Text and Data Mining valid from 2020-04-15
Version of Record valid from 2020-04-15
Article History
Received: 29 October 2019
Accepted: 26 March 2020
First Online: 15 April 2020