Effect of pH on the thermal gelation of carob protein isolate
Crossref DOI link: https://doi.org/10.1007/s13197-016-2447-x
Published Online: 2016-12-26
Published Print: 2017-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bengoechea, Carlos
Ortiz, Sara E. Molina
Guerrero, Antonio
Puppo, María C.
Funding for this research was provided by:
Ministerio de Ciencia e Innovación (AGL2007-65709)
Ministerio de Educación y Ciencia (ES) (JC2007-00047)
License valid from 2016-12-26