Luke
 

The Effect of Processing of Hempseed on Protein Recovery and Emulsification Properties

Tietueen suppeat tiedot
dc.contributor.authorPihlanto, Anne
dc.contributor.authorNurmi, Markus
dc.contributor.authorPap, Nora
dc.contributor.authorMäkinen, Jarkko
dc.contributor.authorMäkinen, Sari
dc.contributor.departmentid4100211310
dc.contributor.departmentid4100211310
dc.contributor.departmentid4100211210
dc.contributor.departmentid4100211310
dc.contributor.orcidhttps://orcid.org/0000-0001-9209-3512
dc.contributor.orcidhttps://orcid.org/0000-0001-9994-7410
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2021-09-24T06:28:23Z
dc.date.accessioned2025-05-27T18:45:23Z
dc.date.available2021-09-24T06:28:23Z
dc.date.issued2021
dc.description.vuosik2021
dc.format.bitstreamfalse
dc.format.pagerange12 p.
dc.identifier.olddbid490429
dc.identifier.oldhandle10024/547884
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/6438
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline222
dc.okm.internationalcopublicationei
dc.okm.openaccess1 = Open access -julkaisukanavassa ilmestynyt julkaisu
dc.okm.selfarchivedei
dc.publisherHindawi Limited
dc.relation.articlenumber8814724
dc.relation.doi10.1155/2021/8814724
dc.relation.ispartofseriesInternational Journal of Food Science
dc.relation.issn2314-5765
dc.relation.issn2356-7015
dc.relation.volume2021
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/547884
dc.subjecthempseeds
dc.subjectemulsions
dc.subjectproteins
dc.subject.ysohempseeds
dc.subject.ysoemulsions
dc.subject.ysoproteins
dc.tehOHFO-Kierto-3
dc.titleThe Effect of Processing of Hempseed on Protein Recovery and Emulsification Properties
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

Tiedostot

Kokoelmat

Julkaisut