📣 Help Shape the Future of UKRI's Gateway to Research (GtR)

We're improving UKRI's Gateway to Research and are seeking your input! If you would be interested in being interviewed about the improvements we're making and to have your say about how we can make GtR more user-friendly, impactful, and effective for the Research and Innovation community, please email gateway@ukri.org.

Functional Properties of Egg White Protein and Whey Protein in the Presence of Bioactive Chicken Trachea Hydrolysate and Sodium Chloride (2022)

First Author: Pramualkijja T

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/10.3390/su142416782

Publication URI: http://dx.doi.org/10.3390/su142416782

Type: Journal Article/Review

Parent Publication: Sustainability

Issue: 24