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Identification of Compounds Contributing to the Umami and Bitter Attributes of Pea Protein Isolates

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Identiferoai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:osu1658153947475895
Date08 November 2022
CreatorsOngkowijoyo, Paulina Natalia
PublisherThe Ohio State University / OhioLINK
Source SetsOhiolink ETDs
LanguageEnglish
Detected LanguageEnglish
Typetext
Sourcehttp://rave.ohiolink.edu/etdc/view?acc_num=osu1658153947475895
Rightsunrestricted, This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.

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