Processing temperature and sugar type affect the nutritional value, the extent and the rate of proteolysis of a soy protein isolate

Research output: Chapter in Book/Report/Conference proceedingAbstractAcademic

Original languageEnglish
Title of host publicationBook of Abstracts IFTC 2019 - 1st International Feed Technology Congress
Pages28-28
Volume1
Publication statusPublished - 2019
EventIFTC 2019 - 1st International Feed Technology Congress - Cologne, Germany
Duration: 12 Jun 201913 Jun 2019

Conference

ConferenceIFTC 2019 - 1st International Feed Technology Congress
CountryGermany
CityCologne
Period12/06/1913/06/19

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