Effects of pH and salt concentration on the fibrous structure formation of plant proteins during high-moisture extrusion and shear
- DOI
- 10.5286/isis.e.rb2269101-2
- Published
- 2023
- Container
- Not recorded
- Publisher
- ISIS Facility
- Open access
- no
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.5286/isis.e.rb2269101-2,
title = {Effects of pH and salt concentration on the fibrous structure formation of plant proteins during high-moisture extrusion and shear},
author = {Dr Wim Bouwman and Mr Stan Zaalberg and Ms Katja Garina and Dr Gregory Smith},
year = {2023},
doi = {10.5286/isis.e.rb2269101-2},
url = {https://doi.org/10.5286/isis.e.rb2269101-2}
}RIS
TY - JOUR TI - Effects of pH and salt concentration on the fibrous structure formation of plant proteins during high-moisture extrusion and shear AU - Dr Wim Bouwman AU - Mr Stan Zaalberg AU - Ms Katja Garina AU - Dr Gregory Smith PY - 2023 DO - 10.5286/isis.e.rb2269101-2 UR - https://doi.org/10.5286/isis.e.rb2269101-2 ER -
APA
Bouwman, D. W., Zaalberg, M. S., Garina, M. K., & Smith, D. G. (2023). Effects of pH and salt concentration on the fibrous structure formation of plant proteins during high-moisture extrusion and shear. https://doi.org/10.5286/isis.e.rb2269101-2
Source records
- datacite · retrieved 2026-09-25T09:33:03.912Z