Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide

Published 2019 View Full Article

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Title
Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 294, Issue -, Pages 216-223
Publisher
Elsevier BV
Online
2019-05-08
DOI
10.1016/j.foodchem.2019.05.039

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