Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

✍ Scribed by Xiang Dong Sun; Susan D. Arntfield

• Book ID: 113628190
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 567 KB
• Volume: 28
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2011.12.014