Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan
| Autor: | Dille, Morten J., Knutsen, Svein H., Draget, Kurt I. |
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| Zdroj: | In Applied Food Research December 2022 2(2) |
| Databáze: | ScienceDirect |
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