Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures
| Autor: | Ventureira, J.L., Martínez, E.N., Añón, M.C. ∗ |
|---|---|
| Zdroj: | In Food Hydrocolloids December 2012 29(2):272-279 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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| Autor: | Ventureira, J.L., Martínez, E.N., Añón, M.C. ∗ |
|---|---|
| Zdroj: | In Food Hydrocolloids December 2012 29(2):272-279 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect