Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture
- 7 March 2005
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 19 (6) , 1025-1031
- https://doi.org/10.1016/j.foodhyd.2005.01.003
Abstract
No abstract availableKeywords
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