دورية أكاديمية
High hydrostatic pressure- or heat-induced gelation of cowpea proteins at low protein content: Effect of calcium concentration
| العنوان: | High hydrostatic pressure- or heat-induced gelation of cowpea proteins at low protein content: Effect of calcium concentration |
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| المؤلفون: | Peyrano, Felicitas, de Lamballerie, Marie, Avanza, María Victoria, Speroni, Francisco |
| المصدر: | In Food Hydrocolloids March 2022 124 Part A |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 0268005X |
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| DOI: | 10.1016/j.foodhyd.2021.107220 |