Interaction of selected volatile flavour compounds and salt-extracted pea proteins: Effect on protein structure and thermal-induced gelation properties
Interaction of selected volatile flavour compounds and salt-extracted pea proteins: Effect on protein structure and thermal-induced gelation properties
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now