Comparison of mixing and non-linear viscoelastic properties of carob germ glutelins and wheat glutenin

Autor:	Gamze Yazar, Jozef L. Kokini, Brennan Smith
Rok vydání:	2023
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. :108922
ISSN:	0268-005X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::da9b1f7562ed5a7c75f7bb3b2245a63e https://doi.org/10.1016/j.foodhyd.2023.108922 Zobrazit plný text záznamu Full Text from ScienceDirect