Textural Properties of Pressure-Induced Gels of Food Proteins Obtained under Different Temperatures including Subzero
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15683.x/fullpdf
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5. COMPARISON OF COLD-, ACID- AND SALT-PRECIPITATED SOY PROTEINS
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