Development of high-protein pea-based gels for cheese alternatives: Modulating gel properties via enzymatic modification
Fuente:
Food Research International
Publication date: 1 December 2026Source: Food Research International, Volume 245, Part 1Author(s): Ashwitha Poojary, Ourania Gouseti, Tomasz Pawel Czaja, Radhakrishna Shetty, Signe Munk Rydtoft, Poul Erik Jensen