RHEOLOGICAL PROPERTIES OF HEAT‐INDUCED GEL OF SOYBEAN US GLOBULIN UNDER HIGH IONIC STRENGTH (μ= 0.5)
- 30 January 1988
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 19 (4) , 361-371
- https://doi.org/10.1111/j.1745-4603.1988.tb00407.x
Abstract
No abstract availableKeywords
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