High pressure gelation of soy proteins: Effect of concentration, pH and additives

Published 2008 View Full Article

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Title
High pressure gelation of soy proteins: Effect of concentration, pH and additives
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 88, Issue 3, Pages 331-340
Publisher
Elsevier BV
Online
2008-04-09
DOI
10.1016/j.jfoodeng.2008.02.018

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