Fraunhofer-Gesellschaft

Publica

Hier finden Sie wissenschaftliche Publikationen aus den Fraunhofer-Instituten.

Comparative study of gelation and cross-link formation during enzymatic texturisation of leguminous proteins

 
: Schäfer, C.; Zacherl, C.; Engel, K.-H.; Neidhart, S.; Carle, R.

:

Innovative food science & emerging technologies 8 (2007), No.2, pp.269-278
ISSN: 1466-8564
English
Journal Article
Fraunhofer IVV ()

: http://publica.fraunhofer.de/documents/N-56241.html