Forces Involved in Soy Protein Gelation: Effects of Various Reagents on the Formation, Hardness and Solubility of Heat‐Induced Gels Made from 7S, 11S, and Soy Isolate
- 1 September 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (5) , 1278-1282
- https://doi.org/10.1111/j.1365-2621.1985.tb10461.x
Abstract
No abstract availableThis publication has 28 references indexed in Scilit:
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