prindi

Does surface morphology of plant-based protein powders influence sensory perception?

autor
Jakobson, Kadi
Kaleda, Aleksei
Kriščiunaite, Tiina
vastutusandmed
Kadi Jakobson, Aleksei Kaleda, Tiina Krisciunaite
allikas
16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts
ilmumiskoht
Jelgava
kirjastus/väljaandja
Latvia University of Life Sciences and Technologies
ilmumisaasta
2023
leheküljed
p. 70
konverentsi nimetus, aeg
FOODBALT 2023 : 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food", May 11-12, 2023
konverentsi toimumispaik
Jelgava, Latvia
leitav
https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
märksõna
taimsed valgud
proteiinid
elektronmikroskoopia
võtmesõna
plant proteins
scanning electron microscopy
particle morphology
sensory analysis
particle size analysis
ISSN
2501-0190
ISBN
978-9984-48-411-2
klassifikaator
5.2
TTÜ struktuuriüksus
keemia ja biotehnoloogia instituut
keel
inglise
Jakobson, K., Kaleda, A., Krisciunaite, T. Does surface morphology of plant-based protein powders influence sensory perception? // 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts. Jelgava : Latvia University of Life Sciences and Technologies, 2023. p. 70. https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf