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Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients |
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| Authors: | Cintya Soria-Hernández Sergio Serna-Saldívar Cristina Chuck-Hernández |
| Institution: | Research Center for Protein Development (CIDPRO), School of Engineering and Sciences, Monterrey Institute of Technology, Av. Eugenio Garza Sada 2501 Sur, MX-64849 Monterrey, N.L., Mexico |
| Abstract: | |
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