Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate
In: Food Hydrocolloids, Jg. 43 (2015), S. 465-472
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Zugriff:
Titel: |
Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate
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Autor/in / Beteiligte Person: | Berghout, J.A.M. ; Boom, R.M. ; van der Goot, A.J. |
Link: | |
Zeitschrift: | Food Hydrocolloids, Jg. 43 (2015), S. 465-472 |
Veröffentlichung: | 2015 |
Medientyp: | serialPeriodical |
ISSN: | 0003-4568 (print) ; 0268-005X (print) |
DOI: | 10.1016/j.foodhyd.2014.07.003 |
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