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Lydia Ong

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Food Chemistry|November 23, 2024
Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gelsCarmen Masiá, Raquel Fernández-Varela, Amy Logan, et al.
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Showing results (21-30 of 21) with videos related to

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Pageof 3
You have reached the last page of results.This site can display upto 21 results.
Food Chemistry|November 23, 2024
Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gelsCarmen Masiá, Raquel Fernández-Varela, Amy Logan, et al.
Pageof 3