Influence of Processing Variables on the Rheological and Textural Properties of Lupin Protein-Stabilized Emulsions

  1. Franco, J.M.
  2. Raymundo, A.
  3. Sousa, I.
  4. Gallegos, C.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Argitalpen urtea: 1998

Alea: 46

Zenbakia: 8

Orrialdeak: 3109-3115

Mota: Artikulua

DOI: 10.1021/JF980284V GOOGLE SCHOLAR
Datuen iturria: Scopus