Understanding the impact of enzyme-assisted aqueous extraction on the structural, physicochemical, and functional properties of protein extracts from full-fat almond flour

TY - JOUR

T1 - Understanding the impact of enzyme-assisted aqueous extraction on the structural, physicochemical, and functional properties of protein extracts from full-fat almond flour

AU - Dias, Fernanda F.G.

AU - Bell, Juliana M.L.N. de Moura

PY - 2022/6

Y1 - 2022/6

UR - https://doi.org/10.1016/j.foodhyd.2022.107534

U2 - 10.1016/j.foodhyd.2022.107534

DO - 10.1016/j.foodhyd.2022.107534

M3 - Article

SN - 0268-005X

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -