Structure and rheology of foams stabilized by lupin protein isolate of Lupinus.angustifolius

  • Autor:

    Annika R. Völp, Jonas Seitz, Norbert Willenbacher

  • Quelle:

    Elsevier, 2021, Food Hydrocolloids

    https://doi.org/10.1016/j.foodhyd.2021.106919

  • Datum: 2021