Influence of Ohmic Heating on Lentil Protein Structure and Protein-Pectin Interactions

AuthID
 P-00Y-N0H
7
Author(s)
Miranda, CG
·
Speranza, P
·
Sato, ACK
Tipo de Documento
Article
Year published
2023
Publicado
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 87, Páginas: 103413 (9)
Indexing
Wos®
Scopus®
Crossref®3
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85162093397
Wos: WOS:001024582600001
Source Identifiers
ISSN: 1466-8564
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