Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder

Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder

  • Post by:
  • 17 July 2024
  • Comments off
Categories:

Participating Institutions

The University of Queensland
The University of Sydney
Australian National University
Monash University
Queensland University of Technology
Edith Cowan University
CSIRO

International Partners

Boston Children’s Hospital, Harvard
Massachusetts Institute of Technology
Rosalind Franklin Institute
University of Illinois at Urbana-Champaign
University of Southampton
University of Tokyo
University of Washington

Twitter
YouTube