Comparing structuring potential of pea and soy protein with...

Journal of Food Engineering 2019 / 11 Vol. 261

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

Schreuders, Floor K.G., Dekkers, Birgit L., Bodnár, Igor, Erni, Philipp, Boom, Remko M., van der Goot, Atze Jan
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Volume:
261
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2019.04.022
Date:
November, 2019
File:
PDF, 2.40 MB
english, 2019
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