Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process (2019)
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/s00217-019-03287-z
Publication URI: http://dx.doi.org/10.1007/s00217-019-03287-z
Type: Journal Article/Review
Parent Publication: European Food Research and Technology
Issue: 9