Impact of heat treatment on the acid induced gelation of brewers’ spent grain protein isolate - Université de Lorraine Access content directly
Journal Articles Food Hydrocolloids Year : 2021
No file

Dates and versions

hal-03171618 , version 1 (17-03-2021)

Identifiers

Cite

Thierry Hellebois, Claire Gaiani, Sébastien Planchon, Jenny Renaut, Christos Soukoulis. Impact of heat treatment on the acid induced gelation of brewers’ spent grain protein isolate. Food Hydrocolloids, 2021, 113, pp.106531. ⟨10.1016/j.foodhyd.2020.106531⟩. ⟨hal-03171618⟩
26 View
0 Download

Altmetric

Share

Gmail Facebook X LinkedIn More