Formation of biopolymer complexes composed of pea protein and mesquite gum – Impact of quercetin addition on their physical and chemical stability
| Autor: | Cuevas-Bernardino, Juan C., Leyva-Gutierrez, Francisco M.A., Vernon-Carter, E. Jaime, Lobato-Calleros, Consuelo, Román-Guerrero, Angélica, Davidov-Pardo, Gabriel |
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| Zdroj: | In Food Hydrocolloids April 2018 77:736-745 |
| Databáze: | ScienceDirect |
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