Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis

dc.creatorUrbizo-Reyes U., San Martin-González M.F., Garcia-Bravo J., López Malo Vigil A., Liceaga A.M.
dc.date2020-12-11T06:46:48Z
dc.date2020-12-11T06:46:48Z
dc.date2019
dc.date.accessioned2023-07-21T20:22:22Z
dc.date.available2023-07-21T20:22:22Z
dc.identifier2-s2.0-85068088084
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13670
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745793
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85068088084&doi=10.1016%2fj.foodhyd.2019.105187&partnerID=40&md5=1bc53bac2e5bc7d349ed04ea1b2eacea
dc.sourceFood Hydrocolloids
dc.titlePhysicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis
dc.typeArticle


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