Improvement of solubility and functional properties of oat protein

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dc.contributorAalto-yliopistofi
dc.contributorAalto Universityen
dc.contributor.advisorRommi, Katariina
dc.contributor.authorRuuth, Ida
dc.contributor.schoolKemian tekniikan korkeakoulufi
dc.contributor.supervisorLinder, Markus
dc.date.accessioned2018-09-03T12:33:17Z
dc.date.available2018-09-03T12:33:17Z
dc.date.issued2018-07-31
dc.format.extent64
dc.identifier.urihttps://aaltodoc.aalto.fi/handle/123456789/33677
dc.identifier.urnURN:NBN:fi:aalto-201809034802
dc.language.isoenen
dc.locationPKfi
dc.programmeMaster's Programme in Chemical, Biochemical and Materials Engineeringfi
dc.programme.majorBiotechnologyfi
dc.programme.mcodeCHEM3022fi
dc.subject.keywordoat proteinen
dc.subject.keywordoat globulinen
dc.subject.keywordproteolytic hydrolysisen
dc.subject.keywordstarch hydrolysisen
dc.subject.keywordmodification of plant proteinsen
dc.titleImprovement of solubility and functional properties of oat proteinen
dc.titleKauraproteiinin liukoisuuden ja funktionaalisten ominaisuuksien parantaminenfi
dc.typeG2 Pro gradu, diplomityöfi
dc.type.ontasotMaster's thesisen
dc.type.ontasotDiplomityöfi
local.aalto.electroniconlyyes
local.aalto.openaccessno

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