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Gel‐forming properties of Bambara groundnut globulin and pr..:
Alabi, Opeyemi O.
;
Amonsou, Eric O.
International Journal of Food Science & Technology. 59 (2024) 7 - p. 5143-5154 , 2024
Link:
https://doi.org/10.1111/ijfs.17254
RT Journal T1 <Title>Gel‐forming properties of Bambara groundnut globulin and protein subfractions: structural and rheological characterisation</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.17254&Exemplar=1&LAN=DE A1 Alabi, Opeyemi O. A1 Amonsou, Eric O. PB Wiley YR 2024 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 59 IS 7 SP 5143 OP 5154 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.17254 DO https://doi.org/10.1111/ijfs.17254 SF ELIB - SuUB Bremen
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