Appearance and Textural Properties of Sheared Low Concentration Potato Protein Gels-Impact of Drying Method, pH, and Ionic Strength. [electronic resource]

By: Contributor(s): Producer: 20180108Description: 2056-2061 p. digitalISSN:
  • 1750-3841
Subject(s): Online resources: In: Journal of food science vol. 82
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Publication Type: Evaluation Study; Journal Article

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