Comparative study of gelation and cross link formation during enzymatic texturisation of leguminous proteins
- Publication Type
- Journal contribution (peer reviewed)
- Authors
- SCHÄFER, C., ZACHERL, C., ENGEL, K.-H., NEIDHART, S., CARLE, R.
- Year of publication
- 2007
- Published in
- Innovative Food Science and Emerging Technologies
- Band/Volume
- 8/
- Page (from - to)
- 269-278