Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

Results of the chemical composition, techno-functional properties and sensory perceptions from the eleven enzymes used for hydrolysis of pea protein isolates expressed as means ± standard deviation

Identifier
DOI https://doi.org/10.17632/ddf6tpn2vb.2
PID https://nbn-resolving.org/urn:nbn:nl:ui:13-5d-mhz8
Metadata Access https://easy.dans.knaw.nl/oai?verb=GetRecord&metadataPrefix=oai_datacite&identifier=oai:easy.dans.knaw.nl:easy-dataset:159186
Provenance
Creator García Arteaga, V
Publisher Data Archiving and Networked Services (DANS)
Contributor Verónica García Arteaga
Publication Year 2020
Rights info:eu-repo/semantics/openAccess; License: http://creativecommons.org/licenses/by/4.0; http://creativecommons.org/licenses/by/4.0
OpenAccess true
Representation
Resource Type Dataset
Discipline Other