Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate

  1. Moreno, H.M.
  2. Díaz, M.T.
  3. Borderías, A.J.
  4. Domínguez-Timón, F.
  5. Varela, A.
  6. Tovar, C.A.
  7. Pedrosa, M.M.
Aldizkaria:
Plant Foods for Human Nutrition

ISSN: 1573-9104,  0921-9668

Argitalpen urtea: 2022

Alea: 77

Zenbakia: 1

Orrialdeak: 141-149

Mota: Artikulua

DOI: 10.1007/S11130-022-00956-5 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus