Effect of Soluble Soybean Polysaccharide on Dispersion Stability of Acidified Milk Protein-Reference-Cited by-同舟云学术

Effect of Soluble Soybean Polysaccharide on Dispersion Stability of Acidified Milk Protein

Published:1994 Issue: Volume: Page:151-156
ISSN:
Container-title:Food Hydrocolloids
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Author:

Asai Iwao,Watari Yumiko,Iida Hiroki,Masutake Kenji,Ochi Takashi,Ohashi Shiro,Furuta Hitoshi,Maeda Hirokazu

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-2486-1_20.pdf

Reference10 articles.

1. J.J. Does Burg and L, De Vos, 5 Internationaler Fruchsaftkongress, Wien 306 Juni 32037 (1959).

2. P.E. Glahn, Hydrocolloid stabilization of protein suspensions at low pH, in: “Prog. Fd. Nutr. Sci. 6,” G. O. Phillips, D. J. Wedlock, and P. A. Williams, eds., Pergamon Press, Oxford (1982).

3. H. Exler, Germ. Pat. 270938 (1969).

4. Anonym, Food Eng. April, 97 (1971).

5. A.K. Quereshi, A.S. Mahmood, Mahmoodul-Hassan, and M. Elahi, Sci. Ind. 9:211 (1972).

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