Unravelling the Impact of Ohmic Heating on Commercial Pea Protein Structure

AuthID
 P-00Z-TPG
4
Author(s)
Avelar, Z
·
Vicente, AA
·
Rodrigues, RM
Document Type
Article in Press
Year published
2024
Published
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 150, Pages: 109748 (9)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85182280899
Wos: WOS:001164347000001
Source Identifiers
ISSN: 0268-005X
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