Physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate (Phaseolus vulgaris L): maltodextrin

Autor:	María G. Lozano-Aguirre, Jesús Rodríguez-Miranda, Reyna N. Falfán-Cortes, Betsabé Hernández-Santos
Rok vydání:	2022
Předmět:	General Chemical Engineering Safety Risk Reliability and Quality Industrial and Manufacturing Engineering Food Science
Zdroj:	Journal of Food Measurement and Characterization. 17:1844-1851
ISSN:	2193-4134 2193-4126
DOI:	10.1007/s11694-022-01753-z
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3de484c7ec721dad587595f4b305e6c3 https://doi.org/10.1007/s11694-022-01753-z Zobrazit plný text záznamu Full text from SpringerLink