Soy protein gelation
Author:
Affiliation:
1. SIK - The Swedish Food Institute; P.O. Box 54O1 S-4O2 29 Gothenburg Sweden
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference24 articles.
1. PHYSICO-CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION
2. Gel Characteristics?Structure as Related to Texture and Waterbinding of Blood Plasma Gels
3. Formation of two types of gels from bovine myosin
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