Processing Effects on Protein Structure and Physicochemical Properties.

Foods

Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark.

Published: May 2022

Raw materials, whether it is from the animal or plant kingdom, undergo some kind of (domestic or industrial) processing prior to consumption [...].

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180706PMC
http://dx.doi.org/10.3390/foods11111607DOI Listing

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