Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels

Published 2019 View Full Article

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Title
Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 118, Issue -, Pages 108845
Publisher
Elsevier BV
Online
2019-11-14
DOI
10.1016/j.lwt.2019.108845

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