Soria-Hernández, Cintya <br/><br/>
Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients.  [electronic resource] 

 -  Food technology and biotechnology  Sep 2015 
 - 269-277 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1330-9862 
<br/><br/><label>Standard No.: </label>10.17113/ftb.53.03.15.3920  doi