Berghout, J.A.M.
Boom, R.M.
van der Goot, A.J.
Funding for this research was provided by:
The PEAS Foundation
ISPT
This article is maintained by: Elsevier
Article Title: Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate
Journal Title: Food Hydrocolloids
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodhyd.2014.07.003
Content Type: article
Copyright: Copyright © 2014 Elsevier Ltd. All rights reserved.