Translating plant protein benefits to consumer products: physicochemical, technological and nutritional aspects of utilising plant protein ingredients for cereal food applications

The submission of new items to CORA is currently unavailable due to a repository upgrade. For further information, please contact Thank you for your understanding.

Files in this item

This item appears in the following Collection(s)

© 2021, Andrea Hoehnel. Except where otherwise noted, this item's license is described as © 2021, Andrea Hoehnel.
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement