The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation

Published 2018 View Full Article

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Title
The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 79, Issue -, Pages 273-281
Publisher
Elsevier BV
Online
2018-01-03
DOI
10.1016/j.foodhyd.2017.12.033

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