Heat-denaturation and aggregation of quinoa (Chenopodium...

Food Chemistry 2016 / 04 Vol. 196

Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value

Mäkinen, Outi E., Zannini, Emanuele, Koehler, Peter, Arendt, Elke K.
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Volume:
196
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.08.069
Date:
April, 2016
File:
PDF, 1.57 MB
english, 2016
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