Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions
收藏DataCite Commons2024-06-17 更新2025-04-17 收录
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https://redu.unicamp.br/citation?persistentId=doi:10.25824/redu/NNXDB4
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资源简介：
Experimental data from a thesis chapter aimed at assess the impact of heat treatment on the emulsifying properties of lentil protein isolate (LPI) dispersion to produce high internal phase emulsions (HIPEs).
提供机构：
Repositório de Dados de Pesquisa da Unicamp
创建时间：
2024-06-13
