Blar i Institutt for bioteknologi og matvitenskap på tidsskrift "Food and Bioproducts Processing"
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Rheological properties and antioxidant activity of protein gels-like systems made from crayfish concentrate and hydrolysates
(Journal article; Peer reviewed, 2017)Crayfish protein obtained from a renewable, available, and low-cost raw material, may be regarded as an excellent alternative for the development of innovative food products on the basis of its nutritional value and ...