| Autor: |
Nigel Lambert, T. R. Noel, J.R. Bacon |
| Rok vydání: |
1990 |
| Předmět: |
|
| Zdroj: |
Food Hydrocolloids. 3:491-495 |
| ISSN: |
0268-005X |
| Popis: |
A commercially viable procedure for the preparation of thermally induced transparent vegetable protein gels is reported. The proteins are seed storage globulins extracted from several legume species. The gels produced have clarities that allow their use as vegetarian replacements for gelatin and additionally show a range of thermal stabilities suitable for applications in hot products. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
