Shear structuring as a new method to make anisotropic structures from soy–gluten blends

Published 2014 View Full Article

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Title
Shear structuring as a new method to make anisotropic structures from soy–gluten blends
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 64, Issue -, Pages 743-751
Publisher
Elsevier BV
Online
2014-08-23
DOI
10.1016/j.foodres.2014.08.010

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