Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein-Reference-Cited by-同舟云学术

Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein

Published:2019-03 Issue: Volume:276 Page:591-598
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hadidi Milad^ORCID,Ibarz Albert^ORCID,Conde Josep,Pagan Jordi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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