Journal Articles
Food Hydrocolloids
Year : 2021
Thierry Hellebois : Connect in order to contact the contributor
https://hal.univ-lorraine.fr/hal-03171618
Submitted on : Wednesday, March 17, 2021-9:35:48 AM
Last modification on : Wednesday, November 22, 2023-5:10:04 PM
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- HAL Id : hal-03171618 , version 1
- DOI : 10.1016/j.foodhyd.2020.106531
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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⟩
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