Network formation and viscoelastic properties of commercial soy protein dispersions: effect of heat treatment, pH and calcium ions
- 1 March 1996
- journal article
- Published by Elsevier in Food Research International
- Vol. 29 (2) , 123-134
- https://doi.org/10.1016/0963-9969(96)00018-x
Abstract
No abstract availableKeywords
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