Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties - ScienceDirect
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Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties - ScienceDirect
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Structure formation and rheological properties of pea protein-based gels - ScienceDirect
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Variability in Macro- and Micronutrients of 15 Commercially Available Microalgae Powders
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Sechs Tipps für eine gesunde Ernährung | vlyfoods
