Wen-Chieh Sung, Tan Chui Xuan, Pei-Hsuan Lai, Shang-Ta Wang, Tai-Ying Chiou, Wei-Ju Lee (2025, Mar). Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain

作者: 宋文杰
發表年度: 2025
著作類別: 期刊論文
著作名稱: Wen-Chieh Sung, Tan Chui Xuan, Pei-Hsuan Lai, Shang-Ta Wang, Tai-Ying Chiou, Wei-Ju Lee (2025, Mar). Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers. Foods, 14, 978. NSTC 113-2221-E-019-004.