Effect of pH and mixing ratios on the synergistic enhancement of Bambara groundnut-whey protein gels

Publication date: Available online 24 February 2021Source: Food HydrocolloidsAuthor(s): Claudine F. Diedericks, Vanessa Stolten, Victoria A. Jideani, Paul Venema, Erik van der Linden

Source: Food Hydrocolloids - February 25, 2021 Category: Food Science Source Type: research