Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum

Autor:	M.C. Cortez-Trejo, G. Loarca-Piña, J.D. Figueroa-Cárdenas, J. Manríquez, S. Mendoza
Rok vydání:	2022
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 132:107873
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2022.107873
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::646813e5d90ff610618fdf329efb8818 https://doi.org/10.1016/j.foodhyd.2022.107873 Zobrazit plný text záznamu Full Text from ScienceDirect