Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions
Author:
Funder
Ministerie van Economische Zaken
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference47 articles.
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5. The influence of processing parameters on food protein functionality III. Effect of moisture content on the thermal stability of fababean protein;Arntfield;Can. Inst. Food Sci. Technol. J.,1985
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