Sung, W.-C.; Tan, C.-X.; Lai, P.-H.; Wang, S.-T.; Chiou, T.-Y.; Lee, W.-J.
Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers. Foods 2025, 14, 978.
https://doi.org/10.3390/foods14060978
AMA Style
Sung W-C, Tan C-X, Lai P-H, Wang S-T, Chiou T-Y, Lee W-J.
Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers. Foods. 2025; 14(6):978.
https://doi.org/10.3390/foods14060978
Chicago/Turabian Style
Sung, Wen-Chieh, Chui-Xuan Tan, Pei-Hsuan Lai, Shang-Ta Wang, Tai-Ying Chiou, and Wei-Ju Lee.
2025. "Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers" Foods 14, no. 6: 978.
https://doi.org/10.3390/foods14060978
APA Style
Sung, W.-C., Tan, C.-X., Lai, P.-H., Wang, S.-T., Chiou, T.-Y., & Lee, W.-J.
(2025). Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers. Foods, 14(6), 978.
https://doi.org/10.3390/foods14060978