Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-012-0737-5.pdf
Reference50 articles.
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5. Apichartsrangkoon A (2002) Dynamic viscoelastic properties of heated gluten/soy protein gels. J Food Sci 67:653–657
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