- Tytuł:
- Appearance and Textural Properties of Sheared Low Concentration Potato Protein Gels-Impact of Drying Method, pH, and Ionic Strength.
- Autorzy:
- Temat:
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POTATO proteins
ENRICHED beverages
PLANT proteinsINHOMOGENEOUS materials
VEGETABLE drying - Źródło:
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Journal of Food Science (
John Wiley & Sons, Inc. ); Sep2017, Vol. 82 Issue 9, p2056-2061, 6p
Czasopismo naukowe