Effect of Formulation and Fermentation on Protein Structure, Nutritional Characteristics and Techno-Functional Properties of Hemp–Oat Press Cake Matrices
- DOI
- 10.3390/foods15183357
- Published
- 2026-09-21
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183357,
title = {Effect of Formulation and Fermentation on Protein Structure, Nutritional Characteristics and Techno-Functional Properties of Hemp–Oat Press Cake Matrices},
author = {Erika Keiko Martinez Vargas and Alvija Šalaševičienė and Per Ertbjerg},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15183357},
url = {https://doi.org/10.3390/foods15183357}
}RIS
TY - JOUR TI - Effect of Formulation and Fermentation on Protein Structure, Nutritional Characteristics and Techno-Functional Properties of Hemp–Oat Press Cake Matrices AU - Erika Keiko Martinez Vargas AU - Alvija Šalaševičienė AU - Per Ertbjerg PY - 2026 JO - Foods DO - 10.3390/foods15183357 UR - https://doi.org/10.3390/foods15183357 ER -
APA
Vargas, E. K. M., Šalaševičienė, A., & Ertbjerg, P. (2026). Effect of Formulation and Fermentation on Protein Structure, Nutritional Characteristics and Techno-Functional Properties of Hemp–Oat Press Cake Matrices. Foods. https://doi.org/10.3390/foods15183357
Source records
- crossref · retrieved 2026-09-26T19:18:53.230Z