Les Caractéristiques de la Gélification d'Isolat Protéique du Soja
- 1 December 1985
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 18 (4) , 274-279
- https://doi.org/10.1016/s0315-5463(85)71957-8
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- THICKENING OF SOY PROTEIN SUSPENSIONS WITH CALCIUM*Journal of Texture Studies, 1977
- Solubility profile, intrinsic viscosity, and optical rotation studies of acid precipitated soy protein and of commercial soy isolateJournal of Agricultural and Food Chemistry, 1976