Moll, P.; Salminen, H.; Stadtmueller, L.; Schmitt, C.; Weiss, J.
Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue. Foods 2023, 12, 85.
https://doi.org/10.3390/foods12010085
AMA Style
Moll P, Salminen H, Stadtmueller L, Schmitt C, Weiss J.
Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue. Foods. 2023; 12(1):85.
https://doi.org/10.3390/foods12010085
Chicago/Turabian Style
Moll, Pascal, Hanna Salminen, Lucie Stadtmueller, Christophe Schmitt, and Jochen Weiss.
2023. "Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue" Foods 12, no. 1: 85.
https://doi.org/10.3390/foods12010085
APA Style
Moll, P., Salminen, H., Stadtmueller, L., Schmitt, C., & Weiss, J.
(2023). Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue. Foods, 12(1), 85.
https://doi.org/10.3390/foods12010085