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Impact of ultra-shear technology on quality attributes of m..:
Jerish Joyner Janahar
;
V.M. Balasubramaniam
;
Rafael Jiménez-Flores
...
http://www.sciencedirect.com/science/article/pii/S2665927123000072. , 2023
Link:
https://doi.org/10.1016/j.crfs.2023.100439
RT Journal T1
Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:b4cc40692d174aee829ab1085899ba06&Exemplar=1&LAN=DE A1 Jerish Joyner Janahar A1 V.M. Balasubramaniam A1 Rafael Jiménez-Flores A1 Osvaldo H. Campanella A1 Bhavesh Patel A1 Joana Ortega-Anaya PB Elsevier YR 2023 K1 Dairy K1 Pea protein K1 Fat K1 High pressure K1 Shear K1 Rheological properties K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2665927123000072 LK http://dx.doi.org/https://doi.org/10.1016/j.crfs.2023.100439 DO https://doi.org/10.1016/j.crfs.2023.100439 SF ELIB - SuUB Bremen
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