Physicochemical, textural, rheological and microstructural...

  • Main
  • 2018 / 4
  • Physicochemical, textural, rheological and microstructural...
Food Hydrocolloids 2018 / 4

Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel ( Anguilla anguilla ) by heat-induced gelation process

Taktak, Wafa, Nasri, Rim, Hamdi, Marwa, Gomez-Mascaraque, Laura G., Lopez-Rubio, Amparo, Li, Suming, Nasri, Moncef, Chaâbouni, Maha Karra
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?
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.04.008
Date:
April, 2018
File:
PDF, 1.91 MB
english, 2018
Conversion to is in progress
Conversion to is failed