Effect of the double heating cycle on the thermal gelling properties of vicilin fractions from soy, mung bean, red bean and their mixture with soy glycinin-Reference-Cited by-同舟云学术

Effect of the double heating cycle on the thermal gelling properties of vicilin fractions from soy, mung bean, red bean and their mixture with soy glycinin

Published:2023-04 Issue: Volume:137 Page:108370
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lee Eun-Jung^ORCID,Hong Geun-Pyo^ORCID

Funder

Ministry of Education

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

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