Rheological properties and gel strength of Phaseolus lunatus protein/carboxymethylated flamboyant gum systems
Article first published online: 13 DEC 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 6, pages 1513–1521, June 2014
How to Cite
Corzo-Rios, L. J., Solorza-Feria, J., Betancur-Ancona, D. and Chel-Guerrero, L. (2014), Rheological properties and gel strength of Phaseolus lunatus protein/carboxymethylated flamboyant gum systems. International Journal of Food Science & Technology, 49: 1513–1521. doi: 10.1111/ijfs.12448
- Issue published online: 16 MAY 2014
- Article first published online: 13 DEC 2013
- Manuscript Accepted: 1 NOV 2013
- Manuscript Received: 31 JUL 2013
- CONACYT. Grant Number: 106605
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