Pea protein isolates affected by ultrasound and NaCl used for dysphagia's texture-modified food: Rheological, gel, and structural properties
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Title
Pea protein isolates affected by ultrasound and NaCl used for dysphagia's texture-modified food: Rheological, gel, and structural properties
Authors
Keywords
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Journal
FOOD HYDROCOLLOIDS
Volume 139, Issue -, Pages 108566
Publisher
Elsevier BV
Online
2023-02-09
DOI
10.1016/j.foodhyd.2023.108566
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