Technical-functional and surface properties of white common bean proteins (Phaseolus vulgaris L.): Effect of pH, protein concentration, and guar gum presence
Titel:
Technical-functional and surface properties of white common bean proteins (Phaseolus vulgaris L.): Effect of pH, protein concentration, and guar gum presence
Auteur:
Ramos, Luana Cristina da Silva dos Santos, Jucenir Batista, Laís Fernanda Rodrigues, Julia Martha Mucida de Oliveira Simiqueli, Andréa Alves Pires, Ana Clarissa dos Santos Minim, Valéria Paula Rodrigues Minim, Luis Antonio Vidigal, Márcia Cristina Teixeira Ribeiro