Ollis, Avery, Wang, Tong, and Dia, Vermont P. Hemp protein hydrolysates’ ability to inhibit ice recrystallization is influenced by the dispersing medium and succinylation. Retrieved from https://par.nsf.gov/biblio/10616232. Food Hydrocolloids 147.PA Web. doi:10.1016/j.foodhyd.2023.109375.

Ollis, Avery, Wang, Tong, & Dia, Vermont P. Hemp protein hydrolysates’ ability to inhibit ice recrystallization is influenced by the dispersing medium and succinylation. Food Hydrocolloids, 147 (PA). Retrieved from https://par.nsf.gov/biblio/10616232. https://doi.org/10.1016/j.foodhyd.2023.109375

Ollis, Avery, Wang, Tong, and Dia, Vermont P. "Hemp protein hydrolysates’ ability to inhibit ice recrystallization is influenced by the dispersing medium and succinylation". Food Hydrocolloids 147 (PA). Country unknown/Code not available: Elsevier. https://doi.org/10.1016/j.foodhyd.2023.109375. https://par.nsf.gov/biblio/10616232.

@article{osti_10616232,
place = {Country unknown/Code not available}, title = {Hemp protein hydrolysates’ ability to inhibit ice recrystallization is influenced by the dispersing medium and succinylation}, url = {https://par.nsf.gov/biblio/10616232}, DOI = {10.1016/j.foodhyd.2023.109375}, abstractNote = {}, journal = {Food Hydrocolloids}, volume = {147}, number = {PA}, publisher = {Elsevier}, author = {Ollis, Avery and Wang, Tong and Dia, Vermont P}, }