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Modulating the textural and structural characteristics of curdlan-potato protein gel with different concentrations

Document Type

Article

Author

Teng, W.; Yang, Z.; Wang, N.; Tian, J.; Wen, C.; Pu, Z.; He, X.; Wu, C.

Source

In: Food Hydrocolloids. (Food Hydrocolloids, April 2024, 149)

Subject

Language

English

ISSN

0268005X

Online Access

Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

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