Reference - Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate
Code:
FOOD_RES_INT115(191)
Name:
Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate
Journal Article
Title:
Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate
Author:
Yan Xu, Rossana Coda, Ulla Holopainen-Mantila, Arja Laitila, Kati Katina, Maija Tenkanen
Journal:
Volume:
Part:
Date:
2019
Page numbers:
191-199