R. T.Tyler Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
M. T.Nickerson Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
Zitieren
Lam, A. C. Y., et al. “Pea Protein Isolates: Structure, Extraction, and Functionality”. Food Reviews International, vol. 34, no. 2, 2016, pp. 126-47, https://doi.org/10.1080/87559129.2016.1242135.
Lam, A. C. Y., Can Karaca, A., Tyler, R. T., & Nickerson, M. T. (2016). Pea protein isolates: Structure, extraction, and functionality. Food Reviews International, 34(2), 126-147. https://doi.org/10.1080/87559129.2016.1242135
Lam ACY, Can Karaca A, Tyler RT, Nickerson MT. Pea protein isolates: Structure, extraction, and functionality. Food Reviews International. 2016;34(2):126-47.