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Journal: Foods, 2025
Volume: 14
Number: 978
978
Article: Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers
Authors: by Wen-Chieh Sung, Chui-Xuan Tan, Pei-Hsuan Lai, Shang-Ta Wang, Tai-Ying Chiou and Wei-Ju Lee
Link: https://www.mdpi.com/2304-8158/14/6/978

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