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Legume protein composition influences texturization during high temperature protein-starch complexation

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اقرأ أكثر حفظ في قائمتي
  • معلومة اضافية
    • Contributors:
      Australian Nuclear Science and Technology Organisation; Australian Government; Australian Research Council
    • بيانات النشر:
      Elsevier BV
    • الموضوع:
      2025
    • Collection:
      ScienceDirect (Elsevier - Open Access Articles via Crossref)
    • الرقم المعرف:
      10.1016/j.foodhyd.2025.111213
    • الدخول الالكتروني :
      https://doi.org/10.1016/j.foodhyd.2025.111213
      https://api.elsevier.com/content/article/PII:S0268005X25001730?httpAccept=text/xml
      https://api.elsevier.com/content/article/PII:S0268005X25001730?httpAccept=text/plain
    • Rights:
      https://www.elsevier.com/tdm/userlicense/1.0/ ; https://www.elsevier.com/legal/tdmrep-license ; http://creativecommons.org/licenses/by/4.0/
    • الرقم المعرف:
      edsbas.C6E5FCD1