Viscoelasticity and Protein Interactions of Hybrid Gels Produced from Potato and Whey Protein Isolates
Author:
Affiliation:
1. Chair of Food and Bioprocess Engineering, TUM School of Life Science, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany
Funder
Allianz Industrie Forschung
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00163
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