Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates

Author： Akintayo E.T.   Oshodi A.A.   Esuoso K.O.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.66, Iss.1, 1999-07, pp. : 51-56

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