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1 Ergebnisse
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Heat-induced gel formation by whey protein isolate-deacetyl..:
Li, Yao
;
Cai, Mengsi
;
Ma, Senquan
..
Food Hydrocolloids. 145 (2023) - p. 109076 , 2023
Link:
https://doi.org/10.1016/j.foodhyd.2023.109076
RT Journal T1
Heat-induced gel formation by whey protein isolate-deacetylated konjac glucomannan at varying pH conditions
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2023.109076&Exemplar=1&LAN=DE A1 Li, Yao A1 Cai, Mengsi A1 Ma, Senquan A1 Lu, Hongjia A1 Liu, Xiong PB Elsevier BV YR 2023 SN 0268-005X JF Food Hydrocolloids VO 145 SP 109076 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2023.109076 DO https://doi.org/10.1016/j.foodhyd.2023.109076 SF ELIB - SuUB Bremen
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