Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels

Published 2014 View Full Article

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Title
Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 40, Issue -, Pages 225-236
Publisher
Elsevier BV
Online
2014-03-22
DOI
10.1016/j.foodhyd.2014.03.011

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