Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis-Reference-Cited by-同舟云学术

Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis

Published:2019-12 Issue: Volume:97 Page:105187
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Urbizo-Reyes Uriel,San Martin-González M. Fernanda,Garcia-Bravo Jose,López Malo Vigil Aurelio,Liceaga Andrea M.

Funder

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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