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Title:

Comparative study of gelation and cross-link formation during enzymatic texturisation of leguminous proteins

Author(s):
Schäfer, Christian; Zacherl, Christian; Engel, Karl-Heinz; Neidhart, Sybille; Carle, Reinhold
Journal title:
Innovative Food Science & Emerging Technologies
Year:
2007
Journal volume:
8
Journal issue:
2
Pages contribution:
269-278
Fulltext / DOI:
doi:10.1016/j.ifset.2007.01.005
Publisher:
Elsevier BV
E-ISSN:
1466-8564
Date of publication:
01.06.2007
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