Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1557-1866
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
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online resource.
- Erschienen in
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Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels ; day:22 ; month:2 ; year:2022 ; pages:1-10
Food biophysics ; (22.2.2022), 1-10
- Urheber
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Patole, Shubham
Cheng, Lirong
Yang, Zhi
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
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10.1007/s11483-022-09720-3
- URN
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urn:nbn:de:101:1-2022052420583957882349
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:23 MESZ
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Beteiligte
- Patole, Shubham
- Cheng, Lirong
- Yang, Zhi
- SpringerLink (Online service)
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