| Original language | American English |
|---|---|
| Pages (from-to) | 1360-1368 |
| Number of pages | 9 |
| Journal | International Journal of Food Science and Technology |
| DOIs | |
| State | Published - 1 Jun 2016 |
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Effect of pH and chitosan concentration on gelation of protein concentrate from giant squid mantle (Dosidicus gigas). / Tolano-Villaverde, Ivan J.; Ezquerra-Brauer, Josafat M.; Ocano-Higuera, Victor M.; Torres-Arreola, Wilfrido; Ramirez-Wong, Benjamin; Herrera-Urbina, Ronaldo; Marquez-Rios, Enrique.
In: International Journal of Food Science and Technology, 01.06.2016, p. 1360-1368.Research output: Contribution to journal › Article › Research › peer-review
TY - JOUR
T1 - Effect of pH and chitosan concentration on gelation of protein concentrate from giant squid mantle (Dosidicus gigas)
AU - Tolano-Villaverde, Ivan J.
AU - Ezquerra-Brauer, Josafat M.
AU - Ocano-Higuera, Victor M.
AU - Torres-Arreola, Wilfrido
AU - Ramirez-Wong, Benjamin
AU - Herrera-Urbina, Ronaldo
AU - Marquez-Rios, Enrique
PY - 2016/6/1
Y1 - 2016/6/1
U2 - 10.1111/ijfs.13095
DO - 10.1111/ijfs.13095
M3 - Article
SP - 1360
EP - 1368
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
SN - 0950-5423
ER -