Functional, textural, and rheological properties of mixed casein micelle and pea protein isolate co-dispersions.

Krentz, Abigail; García-Cano, Israel; Jiménez-Flores, Rafael

Krentz, Abigail; García-Cano, Israel; Jiménez-Flores, Rafael.

Afiliación

Krentz A; Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Building, 2015 Fyffe Rd., Columbus 43210.
García-Cano I; Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Building, 2015 Fyffe Rd., Columbus 43210.
Jiménez-Flores R; Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Building, 2015 Fyffe Rd., Columbus 43210.

JDS Commun ; 3(2): 85-90, 2022 Mar.

Article en En | MEDLINE | ID: mdl-36339743

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: JDS Commun Año: 2022 Tipo del documento: Article Pais de publicación: Estados Unidos

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