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Gelation behaviour and gel properties of the 7S and 11S glo..:
Johansson, Mathias
;
Karkehabadi, Saeid
;
Johansson, Daniel P.
.
Food Hydrocolloids. 142 (2023) - p. 108789 , 2023
Link:
https://doi.org/10.1016/j.foodhyd.2023.108789
RT Journal T1
Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2023.108789&Exemplar=1&LAN=DE A1 Johansson, Mathias A1 Karkehabadi, Saeid A1 Johansson, Daniel P. A1 Langton, Maud PB Elsevier BV YR 2023 SN 0268-005X JF Food Hydrocolloids VO 142 SP 108789 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2023.108789 DO https://doi.org/10.1016/j.foodhyd.2023.108789 SF ELIB - SuUB Bremen
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