Application of pulses cooking water as functional ingredients: the foaming and gelling abilities
Crossref DOI link: https://doi.org/10.1007/s00217-017-2943-x
Published Online: 2017-07-05
Published Print: 2018-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Stantiall, Sophie E.
Dale, Kylie J.
Calizo, Faith S.
Serventi, Luca
License valid from 2017-07-05