Author:
Heikal Yehia Abdel Razik,Hassan Amal Ahmed,Abou-Arab Azza Anwar,Abu-Salem Ferial Mohamed,Azab Dina El-Sayed Helmy
Subject
General Agricultural and Biological Sciences
Reference31 articles.
1. Crystal structure of soybean 11S globulin: glycinin A3B4 homo hexamer;Adachi;Proc. Natl. Acad. Sci. U. S. A.,2003
2. Development of low fat mayonnaise containing different types and levels of hydrocolloid gum sensory optimization of low fat mayonnaise (different oils and gums);Amin;J. Agro. Process Technol.,2014
3. Physicochemical analyses of commercial samples of cheese bread premix and production of cheese breads with addition of okara;Aplevicz;Ciência-Agrotecnologia,2007
4. Nano Formulated Soy Proteins for Improvement of Beef Burgers Quality;Azab;Egypt. J. Chem.,2019
5. Food Texture and Viscosity Concept and Measurements;Bourne,2002
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献