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The Effect of Heat- and Salt Treatment on the Stability and Rheological Properties of Chickpea Protein-Stabilized Emulsions.

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Bibliographic Details
Title: The Effect of Heat- and Salt Treatment on the Stability and Rheological Properties of Chickpea Protein-Stabilized Emulsions.
Authors: Mańko-Jurkowska, Diana1, diana_manko-jurkowska@sggw.edu.pl, Domian, Ewa2, ewa_domian@sggw.edu.pl
Source: Applied Sciences (2076-3417); Apr2024, Vol. 14 Issue 7, p2698, 18p
Database: Applied Science & Technology Source
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ISSN:20763417
DOI:10.3390/app14072698