Published in
Elsevier, Food Hydrocolloids, (145), p. 109022, 2023
DOI: 10.1016/j.foodhyd.2023.109022
Links
Tools
Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 