Interaction of selected volatile flavour compounds and salt-extracted pea proteins: Effect on protein structure and thermal-induced gelation properties
Wang, Kun, Arntfield, Susan D.Volume:
51
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.05.044
Date:
October, 2015
File:
PDF, 1.50 MB
english, 2015