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Corrigendum to "Changes in the structure and emulsification properties of pea protein isolate during grinding" [LWT - Food Sci Technol 133 (2020) 110066].

Authors :
Liu, Qiaozhen
Dai, Yangyong
Hou, Hanxue
Wang, Wentao
Ding, Xiuzhen
Zhang, Hui
Li, Xiangyang
Dong, Haizhou
Source :
LWT - Food Science & Technology. Sep2021, Vol. 149, pN.PAG-N.PAG. 1p.
Publication Year :
2021

Subjects

Subjects :
*PEA proteins

Details

Language :
English
ISSN :
00236438
Volume :
149
Database :
Academic Search Index
Journal :
LWT - Food Science & Technology
Publication Type :
Academic Journal
Accession number :
151365498
Full Text :
https://doi.org/10.1016/j.lwt.2021.111946
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