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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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