Comparative study of gelation and cross-link formation...

Innovative Food Science & Emerging Technologies 2007 Vol. 8; Iss. 2

Comparative study of gelation and cross-link formation during enzymatic texturisation of leguminous proteins

Christian Schäfer, Christian Zacherl, Karl-Heinz Engel, Sybille Neidhart, Reinhold Carle
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
8
Year:
2007
Language:
english
DOI:
10.1016/j.ifset.2007.01.005
File:
PDF, 287 KB
english, 2007
Conversion to is in progress
Conversion to is failed