Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents (2020)
Attributed to:
Optimisation of the Quorn fermentation process for the production and extraction of functional mycoprotein
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1007/s00217-020-03443-w
Publication URI: http://dx.doi.org/10.1007/s00217-020-03443-w
Type: Journal Article/Review
Parent Publication: European Food Research and Technology
Issue: 4
ISSN: 1438-2377