Nutritional value and functional properties of a hydrocolloidal soybean and oat blend for use in Asian foods-Reference-Cited by-同舟云学术

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Nutritional value and functional properties of a hydrocolloidal soybean and oat blend for use in Asian foods

Published:2003-01-01 Issue:1 Volume:83 Page:86-92
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Inglett George E,Carriere Craig J,Maneepun Saipin,Boonpunt Thanawan

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference15 articles.

1. Soluble hydrocolloid food additives and method of making. US Patent 6060519 (2000).

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