The major proteins of the seed of the fruit of the date palm (Phoenix dactylifera L.): Characterisation and emulsifying properties. (2016)
Attributed to:
15SAF-IP Functional mycoproteins from the Quorn fermentation process as novel sustainable ingredients
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2015.11.046
PubMed Identifier: 26617019
Publication URI: http://europepmc.org/abstract/MED/26617019
Type: Journal Article/Review
Volume: 197
Parent Publication: Food chemistry
Issue: Pt A
ISSN: 0308-8146