Understanding the differences in gelling properties between...

Food Hydrocolloids 2015 / 01 Vol. 43

Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate

Berghout, J.A.M., Boom, R.M., van der Goot, A.J.
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Volume:
43
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2014.07.003
Date:
January, 2015
File:
PDF, 1.54 MB
english, 2015
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