Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques - Concepedia

Concepedia

Publication | Open Access

Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques

DOI Full Paper Access

97

Citations

19

References

2005

Year

Ana Paula Batista, Carla A. M. Portugal, Isabel Sousa, João G. Crespo, Anabela Raymundo

International Journal of Biological Macromolecules

Food ChemistryBiopolymer GelVegetable ProteinsBioanalysisAlternative Protein SourceProtein EngineeringFluorescence TechniquesBiomolecular Engineering

References

	Year	Citations

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