Article ID Journal Published Year Pages File Type
6988564 Food Hydrocolloids 2014 12 Pages PDF
Abstract
SEM microphotographs of lentil starch (LS) lentil protein (LP) composite gel at φs = 0.5 (a-b); effect of NaCl (0.1 M) on LS-LP composite gel at φs = 0.5 (c-d); and effect of DTT (5 mM) on LS-LP composite gel at φs = 0.5 (e-f).
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Rheological and microstructural characteristics of lentil starch-lentil protein composite pastes and gels
Authors
, , , , ,