The effects of sodium alginate and calcium levels on pea proteins cold-set gelation

Published 2012 View Full Article

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Title
The effects of sodium alginate and calcium levels on pea proteins cold-set gelation
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 31, Issue 2, Pages 446-457
Publisher
Elsevier BV
Online
2012-11-15
DOI
10.1016/j.foodhyd.2012.11.004

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