Pea protein soften surimi gels and improve in vitro digestibility: Potential high protein foods for elderly
Year: 2024
Type: article
Source: Food Hydrocolloids
Institution: National University of Singapore
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
Awards: G3869704670, G7719039825
OpenAlex ID: W4402668747