The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)

Published 2010 View Full Article

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Title
The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 104, Issue 1, Pages 56-62
Publisher
Elsevier BV
Online
2010-12-03
DOI
10.1016/j.jfoodeng.2010.11.027

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