Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

  1. Moreno, H.M.
  2. Domínguez-Timón, F.
  3. Díaz, M.T.
  4. Pedrosa, M.M.
  5. Borderías, A.J.
  6. Tovar, C.A.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Ano de publicación: 2020

Volume: 99

Tipo: Artigo

DOI: 10.1016/J.FOODHYD.2019.105375 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus