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Comparative study on composition and functional properties of brewer's spent grain proteins precipitated by citric

Toktam Farjami1, Animesh Sharma2, Lars Hagen2

  • 1Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway.

Food Chemistry
|March 1, 2024
PubMed

Keywords:
Alkaline extractionBrewer’s spent grain proteinCitric acidCrosslinkingEmulsion stabilityFoaming properties

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