Physicochemical, functional and emulsifying properties of plant protein powder from industrial sesame processing waste as affected by spray and freeze drying-Reference-Cited by-同舟云学术

Physicochemical, functional and emulsifying properties of plant protein powder from industrial sesame processing waste as affected by spray and freeze drying

Published:2022-01 Issue: Volume:154 Page:112646
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Özdemir Elif Ezgi,Görgüç Ahmet,Gençdağ Esra,Yılmaz Fatih Mehmet^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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5. Freeze-drying of maple syrup: Efficient protocol formulation and evaluation of powder physicochemical properties;Bhatta;Drying Technology,2020

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