Heat-induced gels of soy protein and κ-carrageenan at different pH values

Published 2010 View Full Article

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Title
Heat-induced gels of soy protein and κ-carrageenan at different pH values
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 45, Issue 6, Pages 1130-1137
Publisher
Wiley
Online
2010-05-26
DOI
10.1111/j.1365-2621.2010.02247.x
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