Concentration of Soy Protein Isolate Affects Starch-Based Confections’ Texture, Sensory, and Storage Properties-Reference-Cited by-同舟云学术

Concentration of Soy Protein Isolate Affects Starch-Based Confections’ Texture, Sensory, and Storage Properties

Published:2011-07-05 Issue:6 Volume:76 Page:E422-E428
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Siegwein Alexander M.,Vodovotz Yael,Fisher Erica L.

Publisher

Wiley

Subject

Food Science

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