Physico-chemical properties of pea fibre and pea protein blends and the implications for in vitro batch fermentation using human inoculum

  1. Karlsson, J.
  2. Lopez-Sanchez, P.
  3. Marques, T.M.
  4. Hyötyläinen, T.
  5. Castro-Alves, V.
  6. Krona, A.
  7. Ström, A.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Ano de publicación: 2024

Volume: 150

Tipo: Artigo

DOI: 10.1016/J.FOODHYD.2024.109732 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus