Co-gelation of gluten and gelatin as a novel functional...

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Journal of Food Science and Technology 2019 / 8

Co-gelation of gluten and gelatin as a novel functional material formation method

Wesołowska-Trojanowska, Marta, Tomczyńska-Mleko, Marta, Terpiłowski, Konrad, Muszyński, Siemowit, Nishinari, Katsuyoshi, Nastaj, Maciej, Mleko, Stanisław
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Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-04042-8
Date:
August, 2019
File:
PDF, 1.37 MB
english, 2019
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