Publication | Closed Access

Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product

Potato Protein IsolateBiomanufacturingFood FermentationHigh-pressure HomogenizationBiotechnologyBiochemical EngineeringAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingMicrobiologyMedicineFood TechnologyHealth Sciences