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Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins.

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Bibliographic Details
Title: Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins.
Authors: Riquelme, Natalia1, Díaz-Calderón, Paulo2,3, Luarte, Alejandro3,4,5, Arancibia, Carla1,4, carla.arancibia@usach.cl
Source: Gels (2310-2861); Apr2025, Vol. 11 Issue 4, p270, 17p
Database: Applied Science & Technology Source
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