Rheological properties of peanut protein isolate aggregation suspension and acid-induced gel
Abstract
Keywords: peanut protein isolate (PPI), aggregation suspension, acid-induced PPI gel, dynamic rheological properties
DOI: 10.25165/j.ijabe.20211403.6021
Citation: Huang Z G, Wang X Y, Chi S Y, Hua Z, Bi C H. Rheological properties of peanut protein isolate aggregation suspension and acid-induced gel. Int J Agric & Biol Eng, 2021; 14(3): 255–260.
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