Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations
Authors:
- Mathias JohanssonMJMathias Johansson
- Saeid KarkehabadiSKSaeid Karkehabadi
- Daniel P. JohanssonDJDaniel P. Johansson
- Maud LangtonMLMaud Langton
Open Access
- 17 April 2023
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 142
Abstract
No abstract availableKeywords
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