Influence of Processing Variables on the Rheological and Textural Properties of Lupin Protein-Stabilized Emulsions

AuthID
 P-001-7C5
4
Author(s)
Gallegos, C
Tipo de Documento
Article
Year published
1998
Publicado
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 46, Número: 8, Páginas: 3109-3115 (7)
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Publication Identifiers
SCOPUS: 2-s2.0-0000887099
Wos: WOS:000075478100034
Source Identifiers
ISSN: 0021-8561
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