Ejemplares similares: Quantification of protein fractions in aqueous phases of whey and emulsions
- Development of a whey protein beverage
- Optimization of the de-starching step in fractionation of wheat bran
- Follow up on food waste quantification in Swedish public catering
- Optimization of β-glucan levels in different oat fractions by milling and air classification
- High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
- Gelation of faba bean protein isolates