Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours

Wang, Q., Ouyang, J., Wang, L., Wu, Y., Xu, C. (2024). Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours. https://doi.org/10.1007/s11130-024-01150-5

Wang, Qingyu, et al.. "Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours". CrossRef, 2024. doi:10.1007/s11130-024-01150-5.

@article{wang2024, author = {Qingyu Wang and Jie Ouyang and Luyu Wang and Yanwen Wu and Chunming Xu}, title = {Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours}, year = {2024}, journal = {CrossRef}, doi = {10.1007/s11130-024-01150-5}, url = {https://doi.org/10.1007/s11130-024-01150-5}, }

Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours

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