Modifying the Cold Gelation Properties of Quinoa Protein Isolate: Influence of Heat-Denaturation pH in the Alkaline Range
Crossref DOI link: https://doi.org/10.1007/s11130-015-0487-4
Published Online: 2015-05-19
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mäkinen, Outi E.
Zannini, Emanuele
Arendt, Elke K.
Text and Data Mining valid from 2015-05-19