Rheological and thermal characterization of pinto saltillo bean (Phaseolus vulgaris L.) protein isolates/sodium alginate gels

Publication date: July 2021Source: LWT, Volume 146Author(s): Joel Enrique Peña-Cháidez, Walfred Rosas-Flores, Juan Alfredo Salazar-Montoya, Blanca Elizabeth Morales-Contreras, José Alberto Gallegos-Infante, Juliana Morales-Castro, Hiram Medrano-Roldán
Source: LWT Food Science and Technology - Category: Food Science Source Type: research