High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties.
Nascimento LGL, Queiroz LS, Petersen HO, Marie R, Silva NFN, Mohammadifar MA, de Sá Peixoto Júnior PP, Delaplace G, de Carvalho AF, Casanova F.
Nascimento LGL, et al. Among authors: mohammadifar ma.
Food Chem. 2023 Oct 1;422:136178. doi: 10.1016/j.foodchem.2023.136178. Epub 2023 Apr 25.
Food Chem. 2023.
PMID: 37119595
Free article.