1. Effect of enzyme‐assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations. Issue 7 (1st December 2019) Authors: Schlegel, Katharina; Sontheimer, Katharina; Eisner, Peter; Schweiggert‐Weisz, Ute Journal: Food science & nutrition Issue: Volume 8:Issue 7(2020) Page Start: 3041 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗