Article Versions Notes

Ceresino EB, Johansson E, Sato HH, Plivelic TS, Hall SA, Bez J, Kuktaite R. Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats. Molecules. 2021; 26(6):1717. https://doi.org/10.3390/molecules26061717

Ceresino, Elaine Berger, Eva Johansson, Hélia Harumi Sato, Tomás S. Plivelic, Stephen A. Hall, Jürgen Bez, and Ramune Kuktaite. 2021. "Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats" Molecules 26, no. 6: 1717. https://doi.org/10.3390/molecules26061717

Ceresino, E. B., Johansson, E., Sato, H. H., Plivelic, T. S., Hall, S. A., Bez, J., & Kuktaite, R. (2021). Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats. Molecules, 26(6), 1717. https://doi.org/10.3390/molecules26061717