Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides
Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides
Authors
Keywords
Soy protein isolate, Tofu-type gel, Polysaccharide, Health promoting, Texture
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