Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties
author
Korzeniowska, Malgorzata
Tian,Ye
statement of authorship
Marie Kriisa, Anastassia Taivosalo, Maike Föste, Mary-Liis Kütt, Maret Viirma, Reimo Priidik, Malgorzata Korzeniowska, Ye Tian, Oskar Laaksonen, Baoru Yang, Raivo Vilu
source
Applied Food Research
publisher
journal volume number month
vol. 2, 1
year of publication
pages
art. 100108
subject term
keyword
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
TTÜ department
language
inglise
Kriisa, M., Taivosalo, A., Föste, M., Kütt, M-L., Viirma, M., Priidik, R., Korzeniowska, M., Tian, Y., Laaksonen, O., Yang, B., Vilu, R. Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties // Applied Food Research (2022) vol. 2, 1, art. 100108. https://doi.org/10.1016/j.afres.2022.100108