Investigation of the effect of high hydrostatic pressure on functional properties of pea protein isolate
The article presents the results of the influence of high hydrostatic pressure (HHP) on some functional properties of pea protein isolate. HHP was combined with different pH conditions to investigate the cumulative effect of HHP-based food processing conditions on the functional properties of pea pr...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Russo |
| Publicado: |
Maykop State Technological University
2024-01-01
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| Series: | Новые технологии |
| Assuntos: | |
| Acceso en liña: | https://newtechology.mkgtu.ru/jour/article/view/716 |
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