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Interfacial and Emulsifying Properties of Quinoa Protein Concentrates

Crossref DOI link: https://doi.org/10.1007/s11483-019-09603-0

Published Online: 2019-09-14

Published Print: 2020-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

López-Castejón, María Luisa https://orcid.org/0000-0002-8917-3826
Bengoechea, Carlos

Díaz-Franco, Javier

Carrera, Cecilio
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Text and Data Mining valid from 2019-09-14

Version of Record valid from 2019-09-14
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Article History

Received: 3 May 2019

Accepted: 15 August 2019

First Online: 14 September 2019