The effects of sodium alginate and calcium levels on pea...

Food Hydrocolloids 2013 / 6 Vol. 31; Iss. 2

The effects of sodium alginate and calcium levels on pea proteins cold-set gelation

Mession, Jean-Luc, Blanchard, Coralie, Mint-Dah, Fatma-Vall, Lafarge, Céline, Assifaoui, Ali, Saurel, Rémi
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Volume:
31
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2012.11.004
Date:
June, 2013
File:
PDF, 1.14 MB
english, 2013
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