Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates

出版年份 2010 全文链接

标题

Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates

作者

关键词

-

出版物

FOOD HYDROCOLLOIDS

Volume 25, Issue 3, Pages 398-409

出版商

Elsevier BV

发表日期

2010-07-25

DOI

10.1016/j.foodhyd.2010.07.008

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