Emulsions stabilized by soy protein nanoparticles as potential functional non‐dairy yogurts
Author:
Affiliation:
1. School of Community Science and Technology (SOCSAT)Indian Institute of Engineering Science and Technology (IIEST) SHIBPUR, Howrah India
2. Department of Biotechnology, Heritage Institute of Technology Kolkata India
Funder
Indian Institute of Engineering Science and Technology, Shibpur
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9851
Reference42 articles.
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