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Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins. Protein Solubility, Colloidal Stability and Cold-set Gelation
Piccini, Lucía, Scilingo, Adriana, Speroni, FranciscoLanguage:
english
Journal:
Food Biophysics
DOI:
10.1007/s11483-018-9558-z
Date:
November, 2018
File:
PDF, 1.17 MB
english, 2018