Improvement of the functional and antioxidant properties of rice protein by enzymatic hydrolysis for the microencapsulation of linseed oil

Published 2019 View Full Article

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Title
Improvement of the functional and antioxidant properties of rice protein by enzymatic hydrolysis for the microencapsulation of linseed oil
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 267, Issue -, Pages 109761
Publisher
Elsevier BV
Online
2019-10-10
DOI
10.1016/j.jfoodeng.2019.109761

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