Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate
journal contribution
posted on 2009-04-01, 00:00 authored by Bo Wang, L J Wang, D Li, B Bhandari, W F Wu, J Shi, X Chen, Z H MaoEffects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate
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Location
London, EnglandLanguage
engPublication classification
C1.1 Refereed article in a scholarly journalJournal
Journal of food engineeringVolume
91Pagination
392 - 401ISSN
0260-8774eISSN
1873-5770Issue
3Publisher
ElsevierUsage metrics
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