Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins. Protein Solubility, Colloidal Stability and Cold-set Gelation
Crossref DOI link: https://doi.org/10.1007/s11483-018-9558-z
Published Online: 2018-11-01
Published Print: 2019-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Piccini, Lucía
Scilingo, Adriana
Speroni, Francisco http://orcid.org/0000-0001-5787-8111
Funding for this research was provided by:
Consejo Nacional de Investigaciones Científicas y Técnicas (11220110101109)
Text and Data Mining valid from 2018-11-01
Article History
Received: 31 August 2018
Accepted: 25 October 2018
First Online: 1 November 2018